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Linguine with Puttanesca Sauce Recipe

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This recipe for Linguine with Puttanesca Sauce, by , is from Didi's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
diana morris
Added: Monday, November 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb beefsteak tomatoes, finely chopped
1/2 cup Kalamata olives, pitted and chopped
2 tablespoons drained bottled capers, chopped
1/3 cup chopped fresh basil
1/2 cup chopped fresh flat-leaf parsley
4 anchovy fillets, patted dry and finely chopped
3 garlic cloves, finely chopped
1/2 teaspoon dried hot red pepper flakes
2 tablespoons red-wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 lb dried linguine

Directions:
Directions:
Stir together all ingredients except linguine in a large bowl.

Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain linguine in a colander.

Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary. Season with salt and pepper.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Puttanesca sauce is normally cooked, but we developed a quick and easy version that doesn't require cooking.

 

 

 

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