*  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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