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New York City Chefs Daily Recipe for 2/20/2001 Recipe for Spaghetti Puttanesca
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Chef Dr. Delicious recipes : Spaghetti Puttanesca recipe today with his daily updated recipe from an Italian, French, & Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Steaks, Swordfish, Beef, Chicken, Veal, Pork, Filet, Sole & Pasta.
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Chef's Daily Recipe for 2/20/2001 - Recipe for Spaghetti Puttanesca
"Spaghetti Puttanesca"

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2 tablespoons olive oil
3 garlic cloves, thinly sliced
1/4 teaspoon hot pepper flakes
6 flat anchovy fillets, finely chopped
1-  6 1/2 ounce jar oil cured olives, pitted if desired
1 tablespoon capers, rinsed and drained
1 - 28 ounce can peeled tomatoes, drained and chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound spaghetti

In a large frying pan, heat olive oil over medium heat.  Stir in garlic, hot pepper flakes, and anchovies.  Cook about 1 minute, until fragrant.  Add olives, capers, and tomatoes.  Cook, stirring occasionally, 8 to 10 minutes, or until sauce thickens.  Season with salt and pepper.  Meanwhile, cook pasta in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes;  drain. Pour pasta and  sauce into a warmed large bowl and toss together.

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