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Caterina Valente’s Puttanesca Sauce (harlot Sauce)

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CATEGORY CUISINE TAG YIELD
Dairy Italian 1 Servings

INGREDIENTS

4 Garlic cloves, minced
4 T Olive oil
2 28-oz ready-cut tomatoes
1 16-oz pitted whole black
olives drained
6 T Capers, with juice
12 Fresh basil leaves, chopped
1 pn Red pepper flakes
Pepper to taste
Grated cheese

INSTRUCTIONS

Saute garlic in the oil until golden brown. Add the tomatoes and
simmer for 10 minutes. Add olives, capers, basil, red pepper, and
pepper. Simmer in an uncovered pot for 20 minutes, stirring gently
until sauce has thickened. Serve on 1 1/2 pounds of pasta cooked al
dente. Serve with grated cheese and hot Italian bread and wine.
Excellent for gypsies, harlots, starlets, or just plain friends.
Serves 4 to 6 OPTIONAL: A small can of anchovies can be added to the
sauce. This is very traditional; however, I don't use them.  Posted to
recipelu-digest by QueenBerta@aol.com on Feb 6, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 1359
Calories From Fat: 965
Total Fat: 109.8g
Cholesterol: 149.7mg
Sodium: 3121.8mg
Potassium: 987.4mg
Carbohydrates: 27.8g
Fiber: 12.5g
Sugar: 2.1g
Protein: 72.9g


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