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Spaghetti Puttanesca

Source: Le Cordon Bleu Home Collection - Pasta
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Active Time:  10 Minutes
Total Time:  55 Minutes
  Serves 4
A piquant combination of garlic, tomatoes, capers, olives and anchovies make up this popular Italian sauce.
1/4 cup olive oil
4 cloves garlic, chopped
1 3/4 lb. tomatoes, peeled, seeded, chopped
1/4-1/2 teaspoons crushed red pepper flakes
3 tablespoons drained capers
1 cup pitted black olives
3/4 cup chicken broth or water
1-oz. can of anchovy fillets, drained, chopped
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 lb. dried spaghetti
Spaghetti Puttanesca Recipe at
In a medium saucepan, heat the oil over low heat and cook the garlic for 1 minutes, without browning. Add the tomatoes, red pepper flakes, capers, olives and broth or water. Bring to a boil and cook over medium heat, covered, for 20 minutes. Remove the cover and simmer for another 25 minutes. Once the sauce is cooked, mix in the anchovies, basil and parsley.

Bring a large saucepan of salted water to a boil. Add a splash of oil to stop the pasta from sticking and cook the pasta according to the manufacter's instructions. Drain and toss with the hot sauce and serve.

Recipe reprinted by permission of Tuttle Publishing/Periplus Editions. All rights reserved.
Date Added: 01/01/2008
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 Spaghetti Night
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 627
Fat. Total: 17g
Fiber: 8g
Carbohydrates, Total: 100g
Sodium: 519mg
% Cal. from Fat: 24%
Cholesterol: 6mg
Protein: 19g
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