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Pasta Puttanesca Recipe

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This recipe for Pasta Puttanesca, by , is from The Maurizi Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom
Added: Sunday, December 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb Malfada pasta
1 tsp olive oil
1 medium onion
3 cloves garlic
1 28 oz can whole puree tomatoes
1/4 cup dry red wine
1/2 cup sun dried tomatoes
1/2 cup roasted red peppers
10 Kalamata olives, pitted
2 tsp capers
1/4 tsp pepper
8 oz chicken breast, cubed

Cook pasta according to package directions. Meanwhile, in large non stick skillet over medium high heat, heat oil, add chopped onion and thinly sliced garlic. Stir occasionally, about 4 minutes. Add canned tomatoes, roasted red peppers, olives, capers and pepper. Bring to boil and reduce heat. Simmer 5 minutes and stir with wooden spoon to break up chunks of tomatoes. Add chicken, simmer 5 minutes. Place pasta on large serving platter, spoon sauce over and serve.

Directions:
Directions:

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

 

 

 

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