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Classic Spaghetti Puttanesca
Ingredients
  • ¼ cup extra-virgin olive oil
  • 1 ½ cups grape tomatoes, quartered lengthwise
  • 2 tablespoons capers, rinsed, drained, and coarsely chopped
  • 3 anchovy fillets, minced
  • ⅓ cup pitted Kalamata or other brined black olives, coarsely chopped
  • 2 garlic cloves, minced
  • 1 ½ cups tomato puree (from a 15-ounce can)
  • Coarse salt and ground pepper
  • 1 pound spaghetti
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