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Clueless Vegetarian--Pasta Puttanesca

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* Exported from MasterCook *

 

Pasta Puttanesca (The Clueless Vegetarian)

 

Recipe By :The Clueless Vegetarian, Evelyn Raab

Serving Size : 6 Preparation Time :0:00

Categories : The Clueless Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons olive oil

4 cloves garlic -- squished

1/2 cup pitted, chopped brine-cured black olives

2 tablespoons capers

5 large tomatoes -- (fresh or canned) coarsely chopped

1/3 cup chopped parsley

1/2 teaspoon pepper

1/2 teaspoon red pepper flakes -- optional

1 pound fettucine or linguine

 

Heat the olive oil in a large frying pan and add the squished garlic. Cook over

low heat for about 5 minutes, until just beginning to color, then add the

olives, capers, and tomatoes. Cook, stirring, for 10-15 minutes, until the

sauce begins to thicken. Add the parsley, pepper, and red pepper flakes.

 

To serve, cook the pasta in plenty of boiling salted water until tender but firm

(al dente) and drain thoroughly. Place about half the sauce in a serving bowl,

add the pasta, then top with the rest of the sauce and toss well.

 

This dish is traditionally served without cheese, but if you want to add some

Parmesan, go ahead.

 

S(ISBN):

" 1-55209-497-9 "

Copyright:

" 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 380 Calories; 9g Fat (22.4% calories from

fat); 11g Protein; 63g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 141mg

Sodium. Exchanges: 4 Grain(Starch); 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 900160 0 0 0 0 0 3274

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