Pasta ala puttanesca
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Pasta ala puttanesca
  Pasta    Italian  
Last updated 6/12/2012 12:48:33 AM. Recipe ID 9667. Report a problem with this recipe.
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      Title: Pasta ala puttanesca
 Categories: Italian, Pasta
      Yield: 4 Servings
 
      1 lb Spaghetti, linguini, or
           Other pasta of your choice
      2 cn Peeled italian tomatoes
    1/4 c  Olive oil
      1 ts Oregano
    1/8 ts Dried red pepper flakes
    1/2 c  Tiny black Nicoise olives
    1/4 c  Drained capers
      4 cl Garlic, peeled and minced
      8    Anchovie filets, chopped
    1/2 c  Chopped parsley
      2 tb Salt
 
  1.  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.
  
  2.  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.
  
  3.  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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Recipe ID 9667 (Apr 03, 2005)

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