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Full Online Book HomeLearning KitchenPasta And Pastasauces - Salsa Alla Puttanesca
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Pasta And Pastasauces - Salsa Alla Puttanesca Post by :robinporter Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2221

Click below to download : Pasta And Pastasauces - Salsa Alla Puttanesca (Format : PDF)

Pasta And Pastasauces - Salsa Alla Puttanesca

1 cup extra virgin olive oil
4 anchovy fillets, chopped finely (you can squish and dissolve it as you cook it)
1 large clove garlic
1 (12 oz.) can Italian plum Tomatoes or 6 seeded and peeled plum tomatoes chopped fine
salt and pepper to taste
2 Tablespoons oregano
2 Tablespoons capers, rinsed well
red pepper flakes to taste
12 large black olives, pitted and cut in half (Carl used half black olives and half of the big Sicilian green olives)


In a skillet add oil and dissolve anchovy fillets with a wooden spoon by smashing it down. Add garlic and do not brown. Lightly saute. Add tomatoes and salt to taste. Cook for 20 minutes over low heat to reduce some of the liquid. It will be thick. Add oregano, capers and olives.

Toss with cooked pasta and let sit for 2 minutes to absorb some flavor before eating. By the time everyone sits down etc it is ready. (1 lb. linquine)
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