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Putttanesca Alla Penne

Ingredients
  • 8 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 roma tomatoes, chopped
  • 20 Greek black olives, chopped
  • 1 pound penne
  • 1 teaspoon dried pepper flakes
  • 1/3 cup minced fresh parsley
  • 5 flat anchovy fillets, drained
  • 2 teaspoons drained capers
  • freshly grated Romano or Parmesan
Instructions

In a skillet cook the garlic and the red pepper flakes in the oil over moderately low heat, stirring, for 20 seconds, stir in the parsley, and cook the mixture for 10 seconds. Add the tomatoes with the juice and cook the mixture over moderate heat for one minute. Add the anchovies, the olives, and the capers and cook the sauce, stirring, for 2 minutes. In a pot of boiling salted water cook the pasta until it is al dente, drain it, and in a bowl toss it with the sauce. Sprinkle the pasta with the Romano.

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