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Spaghetti Alla Puttanesca

main dishes, pastanoodle

6 ounces dried spaghetti
salt; to taste
1 clove garlic
--crushed and peeled
3 flat anchovy fillets; rinsed
2 tablespoons capers; drained
10 imported black olives; pitted
1 tablespoon olive oil
14 1/2 ounces plum tomatoes; drained
2 tablespoons chopped fresh parsley
freshly ground black pepper; to taste

1. Cook spaghetti in boiling salted water until al dente, 8 to 10 minutes.

2. Meanwhile, finely chop garlic, anchovies, capers and olives. Combine.

3. In a large skillet, heat oil over medium heat. Add garlic mixture and cook, stirring, for 1 minute. Add tomatoes, mashing them into the flavored oil. Stir in parsley; season with salt and pepper. Reduce heat to very low and simmer, stirring occasionally, 5 to 10 minutes.

4. Drain spaghetti and add to sauce. Toss over high heat until hot. Adjust seasoning with salt and pepper. Divide between 2 warmed plates. Serve immediately.


455 calories per serving; 15 grams protein; 11 grams fat(1.6 grams saturated fat); 73 grams carbohydrate; 1.470 mg sodium; S mg cholesterol; 2 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, October 1997

Yield: 2 servings

Preparation Time: 0:00

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