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Print this Recipe    Puttanesca 09

Spaghetti alla Puttanesca

1 clove garlic, minced
2 tbsp. olive oil
2 cups peeled, seeded and chopped tomatoes
salt and black pepper
1/4 tsp. crushed red pepper
1 tbsp. chopped fresh Italian parsley
1 tsp. oregano
1 lb. spaghetti or spaghettini
2 anchovy filets
2 tbsp. capers
8 black olives, pitted

In a heavy skillet, saute the garlic in the oil until it is lightly
coloured. Add the tomatoes, salt and pepper to taste and the red
pepper. Cook the mixture over medium heat for 3 or 4 minutes,
until the tomato liquid is slightly reduced.

Lower the heat, add the parsley and oregano and simmer the sauce
gently for 30 minutes.

Cook the pasta al dente

Mash the anchovies with a fork and add them and the capers and the
olives to the sauce. Continue cooking the sauce over low heat until
the pasta is ready.

Drain the pasta and toss it with sauce. Serve hot.

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