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Skillet Pasta Putttanesca Recipe

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This recipe for Skillet Pasta Putttanesca is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 14.5 ounce cans whole peeled tomatoes
3 Tablespoons extra virgin olive oil
6 anchovy fillet rinsed and minced
6 garlic cloves, minced
1/2 teaspoon red pepper flakes
salt and pepper
2 cups water
12 ounces thin spaghetti, broken in half
1/4 cup pitted Kalamata olives, chopped
1/4 cup minced fresh parsley
3 tablespoons capers, rinsed
Parmesan Cheese, grated



Directions:
Directions:
Pulse tomatoes in food processor until coarsely ground, about 12 pulses.

Cook 2 tablespoons olive oil, anchovies, garlic and pepper flakes together in a 12 inch non stick skillet over medium heat, stirring constantly until garlic is fragrant, 1 to 2 minutes. Stir in processed tomatoes and 1 teaspoon salt. Simmer gently until tomatoes no longer taste raw, about 10 minutes.

Stir in water and pasta. Cover, increase heat to medium-high and cook at vigorous simmer, stirring often, until pasta is tender, 12 to 15 minutes.

Stir in olives, parsley, capers and remaining 1 tablespoon oil. season with salt and pepper to taste. Serve with Parmesan and exes olive oil.

Number Of Servings:
Number Of Servings:
4

 

 

 

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