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lisa’s festive puttanesca

In recipe on January 31, 2013 at 3:26 am

this is a great recipe if you like sweet and tangy pasta sauce. it comes from my coworker lisa who designed it for our holiday canned-food throw down.

festive puttanesca
yield 8 servings
16 ounces bucatini or vermicelli
4 tablespoons olive oil
4 cloves of garlic, minced
1 cup chopped flat-lead parsley
1/2 cup pitted, chopped green spanish or greek olives
1/2 cup pitted, chopped large black olives
4 tablespoons capers
2 teaspoons anchovy paste or one small anchovy
2 tablespoons french oregano leaves or 1 teaspoon dried
1/4 teaspoon crushed red pepper flakes
28 ounces canned diced tomatoes
1/4 cup dried cranberries
1/2 grated parmesan
splash of wine or vodka

puttanescaingredients

sautee garlic in olive oil for about a minute. add half the parsley, half the cranberries, olives, capers, anchovy, oregano, and red pepper.

puttanescasaucestarting

sautee for two more minutes. add tomatoes and wine. simmer for about 5 minutes.

puttanescasaucewithtomatoes

cook up your pasta while you do the sauce. when the pasta is done, toss with sauce.

puttanescawithpasta

serve with the remaining cranberries, parsley, and cheese on top.

puttanescaserved

i followed the directions… mostly :)

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