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Pasta Puttanesca

Date Added: 1/15/2020    Source: cooking.nytimes.com

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Ingredients
  • Salt to taste
  • 3 tablespoons olive oil
  • 3 or more cloves garlic, lightly smashed and peeled
  • 3 or more anchovy fillets
  • 1 28-ounce can whole plum tomatoes
  • Freshly ground black pepper to taste
  • 1/2 cup pitted black olives, preferably oil-cured
  • 2 tablespoons capers
  • Crushed red pepper flakes to taste
  • 1 pound linguine or other long pasta
  • Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional

View the full recipe at cooking.nytimes.com

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