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|Pasta alla Puttanesca
|Recipe contributed by Joe Barracato
- 1 pound spaghetti or pasta
- 1 cup walnuts, roughly chopped
- 1 28 ounce can plum tomatoes with juices, roughly chopped
- 2 cloves garlic, crushed
- 4 anchovy filets, roughly chopped
- 4 tablespoons extra virgin olive oil
- 1 tablespoon capers, rinsed and set aside to dry
- 1 bunch of fresh flat leaf parsley, finely chopped
- 12 black olives, pitted and cut in halve
- Salt and dried red pepper flakes to taste
|Over medium heat, pour 2 tablespoons of the olive oil in a large saucepan. Add garlic and red pepper flakes. When garlic is golden add anchovies, olives, capers and walnuts. Lightly smash the anchovies with the back of a spoon to help them dissolve. Let cook for 30 seconds before pouring the plum tomatoes into the pan. Cook for approximately 5 minutes.
About 1½ minutes before the pasta is cooked or the al dente stage, drain the pasta and add it to the saucepan, allowing it to finish cooking in the sauce. Sprinkle freshly chopped parsley and plate. Serve immediately. Serves 4.
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