Quench MagazinePuttanesca a La Andy's Colonial Tavern | Pasta | Quench Magazine
Puttanesca a La Andy's Colonial Tavern | 1/4 c Olive oil 3 Cloves garlic, minced 35 oz Peeled Italian plum tomatoes -seeded, drained & roughly -chopped 1 tb
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Ingredients
- 1/4 c Olive oil
- 3 Cloves garlic, minced
- 35 oz Peeled Italian plum tomatoes -seeded, drained & roughly -chopped
- 1 tb Capers, well rinsed
- 2/3 c Oil-cured black olives, -pitted and roughly chopped
- 1/2 ts Dried red pepper flakes
- 1 ts Dried basil
- 1 ts Dried oregano
- 1/8 ts Freshly ground black pepper
- Salt, to taste
- 1 lb Spaghetti
- 2 tb Minced fresh parsley leaves
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