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Spaghetti Puttanesca Recipe

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

Margaret Jones (Aunt Margaret)
Added: Tuesday, October 31, 2006


1/3 c. olive oil
3 cloves garlic minced
4 anchovy fillets
1 T. capers drained
2 T. chopped Greek or Italian olives
1 Can 28 oz. Italian Plum tomatos drained and chopped
1 lb. spaghetti
4 T. Italian parsley

Warm the olive oil in a saute pan wide and deep enough to hold all the ingredients, including the pasta, over med. heat. Add the garlic until golden 2-3 min. Add anchovies, capers, olives and tomatos. Toss together, lower heat and cook 5-10 min.
While the sauce is cooking, cook the spaghetti al dente.
Drain the spaghetti and add to the sauce. Add parsley and pepper. Saute for another 30 seconds.




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