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Bucatini Puttanesca Recipe

   
 

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     Bucatini Puttanesca

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   25 minutes

Ingredients
1/4 cup extra-virgin olive oil
6 garlic cloves, minced
4 anchovy fillets
1 1/2 teaspoons dried oregano
3/4 teaspoon crushed red pepper
4 cups unsalted chicken stock
12 ounces bucatini or thick spaghetti
3 pints multicolored cherry or grape tomatoes, halved
2 tablespoons unsalted tomato paste
 
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
24 pitted kalamata olives, chopped
3 tablespoons capers
1/8 teaspoon salt

Instructions
1. Heat a large high-sided sauté pan over medium heat. Add oil to pan; swirl to coat. Add garlic, anchovies, oregano, and red pepper; cook 2 minutes, stirring constantly to break up anchovies. Add stock and pasta to pan; bring to a boil. Cook 10 minutes, stirring occasionally. Add tomatoes and tomato paste. Cook 2 to 3 minutes or until pasta is done. Remove pan from heat; add remaining ingredients, tossing to combine.
Nutritional Information Calories 368 Fat 12.2 g Satfat 1.5 g Monofat 6.8 g Polyfat 1.5 g Protein 14 g Carbohydrate 52 g Fiber 4 g Cholesterol 2 mg Iron 4 mg Sodium 569 mg Calcium 83 mg Sugars 7 g Est. Added Sugars 0 g


Originally Submitted
3/26/2016





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