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Spaghetti Puttanesca
Cindy
Ingredients:
  • 1 16 oz can diced tomatoes
  • 2 TBS anchovy paste
  • 4 cloves garlic minced
  • 4 shallots minced
  • 1/3 cup olive oil
  • 1 cup variety of olives diced
  • 3/4 cup white wine or vermouth
  • 5 TBS capers
  • 2 TBS fresh parsley chopped
  • 3 TBS fresh basil chopped
  • 1 lb pasta like spaghetti 
Directions:
  • Cover botom of saute pan with olive oil (reserve some for finishing the dish)
  • In the mean time have a large pot on with salted boiling water for pasta and cook pasta el dente and set aside tossed with olive oil and a little salt
  • When hot add diced shallots and garlic, cook til golden in color
  • Add anchovy paste and stir
  • Add wine and simmer til reduced bu half about 20 minutes
  • Add can of tomatoes
  • Add olives and capers 
  • Add cooked el dente pasta and toss
  • Add garnish of basil and parsley and a splash of olive oil
  • Serve immediately
Spaghetti Puttanesca
Serves:Serves 4
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