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      Title: Pasta Puttanesca
 Categories: Pasta
      Yield: 4 servings
 
     16 oz Perciatelli or spaghetti
      1 tb Olive oil
      1 lg Onion, sliced
      6    Cloves garlic, minced
     28 oz Crushed tomatoes
    1/4 c  Black olives, pitted
    1/4 c  Capers, rinsed
      4    Canned anchovies, chopped
      1 ts Dried oregano
    1/2 ts Dried rosemary
           Salt and pepper, to taste
    1/4 c  Chopped fresh Italian
           -(flat-leaf) parsley
 
  Cook pasta according to package directions. Meanwhile, heat olive oil
  in large, nonstick skillet. Add onion a garlic, saute6 5 minutes over
  medium heat. Stir in tomatoes, olive capers, anchovies, oregano,
  rosemary, salt and pepper. Cook 10 minutes over low heat. Toss with
  pasta and sprinkle with parsley.
  
  From the Oregonian's FOODday, 2/9/93.
  
  




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