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LOCATION: Recipes >> Pasta >> Puttanesca 14

Print this Recipe    Puttanesca 14

Pasta Ala Puttanesca
Yield: 4 servings

1 pound spaghetti, linguini, or other pasta of your choice
2 cans peeled italian tomatoes
1/4 cup olive oil
1 teaspoon oregano
1/8 teaspoon dried red pepper flakes
1/2 cup tiny black Nicoise olives
1/4 cup drained capers
4 cloves garlic, peeled and minced
8 anchovie filets, chopped
1/2 cup chopped parsley
2 tablespoons Salt

Bring 4 quarts water to a boil; add salt and stir in spaghetti.
Cook until tender but still firm. Drain, and transfer to heated
plates.

While spaghetti is cooking, drain the tomatoes, cut them cross-
wise into halves, and squeeze out as much liquid as possible.
Combine tomatoes and olive oil in a skillet and bring to a boil.
Keep the sauce at a full boil and add remaining ingredients except
pasta, one at a time, stirring frequently.

Reduce heat and continue to cook for a few minutes, or until sauce
has thickened to your liking. Serve immediately over hot pasta and
garnish with additional parsley.

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