pasta puttanesca

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Makes 4 servings

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Ingredients [?]

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  • add   14-oz. can crushed tomatoes
  • add   1 Tbsp. brine (the olive juice from the kalamata olives)
  • add   Salt and black pepper, to taste
  • add   Red pepper flakes, to taste
  • add   1/4 cup halved kalamata olives
  • add   2 Tbsp. capers
  • add   1 Tbsp. chopped fresh basil
  • add   2 garlic cloves, slivered
  • add   2 tsp. olive oil


  1. In a saut pan over medium heat, warm the oil. Add the garlic and cook for 2 to 3 minutes. Stir in the basil, capers, olives, and red pepper flakes. Cook for 2 minutes. Season with the salt, pepper, and brine. Add the tomatoes and simmer over low heat for 10 to 15 minutes. Serve over fettuccine.

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