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  • Spaghetti Alla Puttanesca
    Recipe contributed by my wife Judy Perin
    • 1 pound of spaghetti
    • 3 tablespoons of olive oil
    • 3 cloves of garlic minced
    • 4 anchovy fillets drained and minced
    • 3/4 teaspoon red pepper flakes
    • 2 tablespoons capers
    • 2/3 cups Kalamata or Gaeta olives pitted & chopped
    • 1 28 ounce can crushed or diced tomatoes
    • 1 cup fresh parsley chopped
    • Salt & pepper to taste
    In a skillet sauté garlic and anchovies. When the garlic starts to brown add the capers, olives, red pepper flakes and tomatoes. Simmer for 15-20 minutes. Taste sauce to determine if salt & pepper is needed. Bring water to boil in a pot. Add pasta and prepare according to directions on the package for spaghetti that is al dente. When pasta is done drain it and add it to the sauce and mix ingredients. Sprinkle with parsley. Serves 4

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