Puttanesca sauce

Yield: 4 servings

Measure Ingredient
⅓ cup Oil, olive
1 tablespoon Garlic cloves, crushed
4 cups Canned plum tomatoes;
\N \N Drained and chopped
1 tablespoon Oregano, fresh; minced
½ teaspoon Red pepper flakes
2 tablespoons Capers; drained
12 \N Olives, black; halved
2 ounces Anchovies; drained and
\N \N Minced
\N \N Salt
\N \N Pepper
2 tablespoons Parsley, fresh; minced
2 tablespoons Basil, fresh; minced
1 pounds Pasta; cooked

TASTE #4893

To a large saucepan add the olive oil and minced garlic. Saute it briefly. Then add the plum tomatoes, fresh oregano, red pepper flakes, capers, and black olives. Cover the pan and simmer the sauce for 10 minutes, then uncover and simmer 10 more minutes, stirring occasionally.

To the reduced sauce add the anchovies, and season to taste with salt and pepper. Simmer 5 minutes longer to heat through and blend the flavors.

Sauce the pasta in a large pasta bowl. Sprinkle on the parsley and basil.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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