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Pasta Puttanesca Recipe

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

Contributor:  
Contributor:  
Joe Vannucci
Added: Sunday, October 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. capellini, spaghetti or linguine
2 cans peeled Italian plum tomatoes (27 oz. each)
1/4 c. olive oil
1 tsp. oregano
1/8 tsp. dried red pepper flakes, or to taste
1/2 c. tiny black Calamari olives, pitted
1/4 c. capers, drained
4 garlic cloves, peeled and chopped
8 anchovy fillets, coarsely chopped
1/2 c. Italian parsley, chopped
2 T. salt

Directions:
Directions:
Cook pasta in 4 quarts of boiling, salted water; drain. Drain the tomatoes, cut them crosswise and squeeze out as much liquid as possible.

Combine tomatoes and olive oil in skillet and bring to a boil; add remaining ingredients, except pasta, one at a time, stirring frequently. Reduce heat slightly and continue to cook for a few minutes until sauce has thickened to your liking. Serve over hot pasta and garnish with additional chopped parsley.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Pasta puttanesca is quick and cheap and so delicious. Nicoise olives can also be used.

 

 

 

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