Aysha Puttanesca
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Aysha Puttanesca

A simple weeknight dinner

Lance Wilson

Ingredients

4 servings
  1. 3 oz anchovies in olive oil (undrained)
  2. 1 cup kalamata olives (roughly chopped)
  3. 1/2 cup capers (drained)
  4. 4 cloves Garlic (chopped)
  5. 1/2 cup Extra Virgin Olive Oil
  6. 2 (28 oz) cans whole peeled tomatoes (preferably San Marzano)
  7. 1 tsp Oregano
  8. 1 tsp black pepper
  9. 1 lb Campanelle Pasta
  10. 1/4 cup Fresh Parsley (chopped)
  11. Parmesan Cheese (for grating)

Steps

30 mins
  1. add the anchovies, anchovy oil, olives, capers, garlic, and olive oil to a medium pot and sizzle over medium heat for a few minutes

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  2. Add the tomatoes, oregano, and pepper.

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  3. Mash the tomatoes using a potato masher in the pot.

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  4. simmer 30 minutes, stirring occasionally

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  5. Bring a pot of salted water to boil, and cook the pasta to al-dente.

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  6. Reserve 1/4 cup of the pasta water, and drain the rest of the pasta

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  7. Add the pasta back to the pot, and add the reserved pasta water. place over low heat and stir in approximately 2 cups of the sauce, and all but a tablespoon of parsley.

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  8. Simmer to finish cooking the pasta and to thicken the sauce.

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  9. Serve in a bowl, with an extra 1/2 cup of sauce poured on top, followed by a sprinkling of parsley and parmesan

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