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Italian   -   Linguine Puttanesca   adapted from Good to Eat by Burt Wolf

  • 1/4 Cup Olive Oil
  • 2 Cloves Garlic -- Chopped
  • 1 Can Tomatoes -- Chopped
  • 1/2 Cup Chicken Stock
  • 1 Pound Linguini
  • 1 Cup Kalamata Olive -- Chopped
  • 2 Tablespoons Capers
  • 1/4 Cup Parsley -- Chopped
  • Salt -- To Taste
  • 1/4 Teaspoon Red Pepper Flakes
Directions Saute garlic in oil for 2 minutes. Add tomatoes and stock. Simmer for 3 minutes. Cook pasta as directed. Drain pasta and add to the sauce. Add olives, capers, parsley, salt and red pepper flakes. Serve.
Serves 4
Time to Make 0:00

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