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Spaghetti Puttanesca Recipe

Spaghetti Puttanesca Recipe

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Published by Robert D House
Very simple but a great recipe
Very simple but a great recipe

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Published by: Robert D House on Jan 15, 2013
Copyright:Attribution Non-commercial


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Spaghetti Puttanesca

5 Tbs. olive oil 1 yellow onion, thinly sliced 1 Tbs. minced garlic 1 tsp minced anchovy fillet 1/2 tsp. red pepper flakes 1 Tbs. tomato paste 2 cans (each 14.5 oz.) diced tomatoes with juices 1 Tbs. capers, rinsed and drained ½ cup pitted oil-cured black olives 1 tsp. minced fresh oregano 4 tsp minced fresh basil 3 Tbs. minced fresh flat-leaf parsley Freshly ground black pepper, to taste 1 lb. fresh spaghetti, cooked until al dente

In large pot over medium heat, warn oil, Add onion; cook, stirring occasionally, until tender and lightly caramelized, 12-15 minutes. Add garlic, anchovy and red pepper flakes; cook until garlic is golden, about 1 medium. Add tomato paste; cook 1 minute.

Reduce heat to medium-low. Add tomatoes and juices, capers and olives; cook until sauce is thickened, about 15 minutes. Add oregano, basil, parsley and black pepper.

Toss sauce with pasta; serve immediately. Serves 4-6

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