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> Pasta Puttanesca, Sauce
post Aug 13 2004, 04:15 PM
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1 large can(32 oz?) chopped tomatos (preferably Imported Italian like TuttoRosso)(no basil)
1 medium white onion, chopped
4 fresh garlic clove wedges, chopped
1 small can of black pitted olives, sliced
1 small can of anchovies in olive oil
1/2 cup of capers (small jar)
olive oil
crushed black pepper

In a large sauce or sautee pan, heat 4 TSP olive oil & sautee the onions until translucent. Add garlic & sautee together until it gives off a nice aroma & the garlic turns golden.

Add the can of tomatos, stir, lower heat to simmer, add some black pepper, maybe one or two teaspoons

Let cook for about 20 minutes stirring occasionally so it doesn't stick.

Add olives, capers & anchovies (the anchovies will melt away in the sauce. for those of you who don't like anchovies you won't even be able to tell they are there; it's for flavor)

Cook for an additional 20 minutes stirring occasionally.

*NOTE: There is no need to add salt to this sauce as the anchovies and capers add enough salt to it. Any added salt will make it too salty.

Serve hot over whole wheat penne pasta, rigatoni or ziti
and sprinkle with additional black pepper (no grated cheese needed for this sauce)
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post Aug 13 2004, 10:15 PM
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From: Indiana
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Man oh Man! (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/rolleyes.gif) Anything that has garlic, capers & anchovies in it is alright in my book!

I'll be giving this a try Anna.

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