Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Linguini Puttanesca




Source of Recipe


Internet


List of Ingredients




Serves 4

4 tablespoons of olive oil
1 Clove of Garlic chopped
1 35 oz Can Imported Italian Plum Tomatoes
1 tablespoon capers
12 Oil Cured Black olives, pitted
6 Anchovy fillets
1 teaspoon of oregano
salt and pepper to taste
1 pound linguini pasta

Recipe



1. Heat Olive Oil in Large Saute Pan over medium high heat.

2. Add Garlic and cook until soft.

3. Crush tomatoes and add with juices.

4. Add capers, olives, anchovies, oregano salt & pepper, and 1/2 cup of water.

5. Bring to a boil stirring often, then reduce heat to a simmer and cook for 20 minutes.

6. While the sauce is cooking, bring a large pot of water to a boil.

7. Add 1 tablespoon of salt and the linguini. Cook uncovered over high heat until al dente.

8. Drain pasta, put back in pot add some of the sauce to the pot and mix it up.

9. Dish out pasta spooning remaining sauce over top.