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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pasta Putanesca Recipe

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This recipe for Pasta Putanesca is from Kathy's Comfortable Kitchen, 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 tbsp olive oil
2 tsp minced garlic
2 tbsp capers
1/2 cup chopped olives
1/2 tsp crushed red pepper flakes
1 tsp dried oregano
1/4 cup sliced green onions
2 cans diced tomatoes
salt and pepper to taste

10 oz box vermicelli, cooked and drained, then coated with olive oil
Directions:
Directions:
Heat oil in large skillet over medium heat.

Add garlic, capers, red pepper flakes, oregano and green onions, sauté for 2 minutes.

Stir in tomatoes and simmer for 10 minutes.

Salt and pepper to taste, serve over vermicelli.
Personal Notes:
Personal Notes:
"Pasta Putanesca" means "whore''s pasta," and is supposedly named for a quick meal prostitutes could make for their customers. Whether or not that is true, the meal is definitely quick to make, and quite good.

From the Dallas Museum of Art League cookbook.

 

 

 

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