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Pasta Puttanesca Recipe

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This recipe for Pasta Puttanesca, by , is from Our Favorites for Sarah and Lance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Stabelfeldt
Added: Sunday, April 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb spaghetti 2 cans whole tomatoes
1/4 c olive oil 4 tsp garlic, minced
1/8 tsp dried red pepper flakes 1 tsp oregano, dried
1/2 c nicolse olives 1/4 c capers
1 tin anchovies salt and pepper
1/2 c fresh basil

Directions:
Directions:
Prepare spaghetti, drain. Drain and crush tomatoes, squeezing out as much liquid as possible, reserve. Heat oil in skillet, saute garlic, and red pepper flakes. Add tomatoes and reserved juice. Bring to a boil. Simmer sauce and add oregano, olives, capers, and anchovies, one ingredient at a time. Reduce heat to a simmer until desired consistency. Season with salt and pepper. Serve over spaghetti, garnish with basil

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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