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Pasta Puttanesca

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Makes: 4 servings adjust
Cheap! Serve with an earthy red wine. Very flavorful pasta. Sauce can be ready in 20 minutes.



  • 1 pound Spaghetti, Linguine or other thin pasta would work

Step 1

Boil 4 quartsof water in a large pot. Add salt and stir in the spaghetti. Cook until tender, but still firm. Drain and transfer to 4 heated plates


  • 2 Peeled Plum Tomatoes, 2 pounds, 3 oz each can

Step 2

Drain the tomatoes. Cut them crosswise into halves and squeeze out as much liquid as possible.


  • 1 cup Extra Virgin Olive Oil, High quality
  • 1 teaspoon Dried Ground Oregano
  • 1 teaspoon Crushed Red Pepper Flakes
  • 1 cup Canned Sliced Black Olives, Nicoise
  • 1 cup Capers, drained
  • 4 Garlic, peeled and chopped
  • 8 Anchovy Fillet, coursely chopped
  • 1 cup Fresh Italian Parsley, chopped
  • 2 teaspoons Kosher Salt

Step 3

Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a boil and add remaining ingredients.

Step 4

Reduce heat slightly and continue to cook for a few minutes or until sauce has thickened until your liking. Serve over hot pasta.
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