*  Exported from  MasterCook  *
 
                            PASTA ALA PUTTANESCA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Spaghetti, linguini, or
                         Other pasta of your choice
    2       cn           Peeled italian tomatoes
      1/4   c            Olive oil
    1       t            Oregano
      1/8   ts           Dried red pepper flakes
      1/2   c            Tiny black Nicoise olives
      1/4   c            Drained capers
    4       cl           Garlic, peeled and minced
    8                    Anchovie filets, chopped
      1/2   c            Chopped parsley
    2       tb           Salt
 
   1.  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.
   
   2.  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.
   
   3.  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.
   
   Source:  The Silver Palate Cookbook
  
 
 
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