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Spaghetti alla puttanesca
(for 4 people)

400 gr (14 oz) of spaghetti
400 gr (14 oz) of tinned tomatoes
150 gr (5 oz) of pitted black olives
2 cloves of garlic
3 salted anchovies
1 tablespoon capers
Extra virgin olive oil
Salt and chilli powder (or pepper)

Remove the salt from the anchovies and wash them. In a saucepan, with 2 tablespoons oil, fry the garlic until it just begins to brown.

Then add the anchovies, the chopped tomatoes, capers and olives. Cook on a high heat for 15 minutes, add salt and chilli peppers to taste. When cooked, add 3 tablespoons oil and mix thoroughly.

Meanwhile in a pot with salted water cook the spaghetti, drain and add to the sauce warm.

This is a very good recipe, recommended at all people also vegetarians, but not for vegans.

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(also for vegetarians)
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spaghetti alla ortolana
(also for vegetarians)
summer spaghetti
(also for vegetarians)
spaghetti with tuscan pomarola
(also for vegetarians)
spaghetti alla carrettiera
(also for vegetarians)
spaghetti alla puttanesca
(also for vegetarians)
spaghetti with sausage and courgettes
spaghetti with bacon and artichokes
spaghetti with peppers and cherry tomatoes
(also for vegetarians)
spaghetti with chicken sauce
By A.I.C.
Copyright 2014