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February 2, 2016 / Chris Blum

Puttanesca Pasta

  
On one of the those nights when you don’t feel like cooking, this is the perfect remedy. It comes together in the time it takes to cook the pasta. This dish is packed with flavor, the anchovies do really make it special, so don’t leave them out.

Ingredients:
1/4 c olive oil
4 achovies, minced
3 cloves garlic minced
1/2 tsp red pepper flakes
Salt
28 oz tomatoes, puréed
30 black olives
4 TBSP capers
1 lb pasta
1 c parsley, minced

Bring a large pot of salted water to a boil. Cook pasta according to package.

In a 12 inch skillet, heat oil, garlic, rep peppers and anchovies over medium heat until garlic just browns, about 4 minutes. Add tomatoe, olives, and capers, cook over medium heat while the pasta cooks.

Drain pasta and add to sauce, cook another 2 min, stir in parsley and service.

Serves 4.

  

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