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Pasta Ala Puttanesca

Ingredients
  • 1 pound spaghetti, linguini, or other pasta of your choice
  • 2 cans peeled italian tomatoes
  • 1/4 cup olive oil
  • 1 teaspoon oregano
  • 1/8 teaspoon dried red pepper flakes
  • 1/2 cup tiny black Nicoise olives
  • 1/4 cup drained capers
  • 4 cloves garlic, peeled and minced
  • 8 anchovie filets, chopped
  • 1/2 cup chopped parsley
  • 2 tablespoons Salt
Instructions

Yield: 4 servings. Bring 4 quarts water to a boil; add salt and stir in spaghetti. Cook until tender but still firm. Drain, and transfer to heated plates. While spaghetti is cooking, drain the tomatoes, cut them cross- wise into halves, and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently. Reduce heat and continue to cook for a few minutes, or until sauce has thickened to your liking. Serve immediately over hot pasta and garnish with additional parsley.

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