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Spaghetti all' Puttanesca Recipe

Spaghetti all' Puttanesca Recipe
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  • 1 lb spaghetti (preferably Italian)
  • olive oil (traditionally quite a bit, but it works fine with less, maybe 2.5 tbsp or so)
  • 2 or 3 cloves of garlic
  • 1 dried red pepper
  • 1 medium red onion
  • 1 28 oz can tomatoes, preferably Italian plum tomatoes tomato paste or double concentrate, 2-4 tbsp
  • 15 or so oil cured olives
  • 2 tbsp capers


  1. Chop the garlic and red pepper. Set aside. Chop the red onion. Over a medium flame, heat the olive oil. Add the garlic and red pepper. In a minute or so add the onion. Stir occaisionally. pit and chop the olives, and chop the sun dried tomatoes or anchovies.
  2. When the onion is soft, (5 min), add the tomatoes, tomato paste, olives, capers, and sun dried tomatoes/anchovies. With your stirring spoon, break up the canned tomatoes a bit.
  3. Cook over medium to medium high flame until most of the moisture is gone and the sauce looks a little darker, 20-30 minutes. Serve over spaghetti, with a small amount of parmesan.

2 or 3 sun dried tomatoes (the kind packed in oil) or 2 or 3 anchovies. I think that it is better with the sun dried tomatoes, anyway.

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