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Monday, August 31, 2009

Puttanesca Sauce

1 can chopped tomatoes (approx. 2.14 oz)
3 cloves garlic, crushed
1/4 c olive oil
1/2 cup large pitted black olives
3 pieces anchovies, rinsed and sliced
2 Tbsp capers
2 Tbsp tomato paste
1/2 tsp red pepper flakes
3 Tbsp chopped parsley
1 lb pasta of choice (spaghetti suggested)
salt and pepper to taste

Heat olive oil in a medium saucepan and saute garlic until golden brown. Drain and quarter black olives (Kalamata olives may be substituted). Thinly slice anchovies. Add chopped tomatoes, olives, anchovies, tomato paste and capers to the oil and garlic. Stir until blended. Season to taste with salt, pepper and red pepper flakes. Bring water to boil with 1 Tbsp of oil and a pinch of salt in a large pot and cook pasta until al dente. Drain, mix with sauce and top with chopped parsley and serve.

Serves 4

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