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Pasta Puttanesca


Pasta Puttanesca

1 pound linguine or penne

1 (2-ounce) can anchovies, drained, oil reserved, chopped

6 garlic cloves, chopped

1 (28-ounce) can crushed tomatoes with added puree

1 pound shrimp, peeled

1 cup pitted kalamata olives, halved

1/2 cup banana peppers

1/2 cup sundried tomatoes

1/4 cup capers, drained

1/2 teaspoon dried crushed red pepper

1/3 cup chopped fresh parsley leaves, for garnish


In a large pot, cook pasta in boiling salted water until tender but still firm to bite, stirring occasionally with a spoon. Drain and set aside. In a large skillet, heat the reserved oil from anchovies over medium-high heat. Add chopped anchovies; saute until aroma is released. Add garlic and saute 1 minute. Add tomatoes, shrimp, olives, capers, and dried crushed red pepper. Simmer over medium heat until slightly thickened, stirring occasionally, about 5 minutes. To the skillet add drained pasta and toss in anchovy mixture to coat, garnish with parsley. Season with salt and pepper, to taste.
Salt and freshly ground black pepper



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