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Tuesday, November 9, 2010

Pasta Puttanesca (Ed and Eva)

1/2 c. olive oil
4 cloves of garlic, crushed
1 jar(2.5 oz) capers
1 can anchovy fillets
1 35 oz can plum tomatoes
1 1/2 c pitted black olives, chopped
fresh ground pepper

Place oil, anchovies, garlic in saucepan. Mash to a paste
Add the tomatoes, capers, olives.

Stir & heat to simmer over medium heat. Reduce heat to low and
simmer uncovered for 1 hour, stirring occasionally.
Season to taste with pepper

Serve over spaghetti

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