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Pasta Ala Puttanesca
Serves 5

Ingredients
1lb Morelli Linguini Wheat Pasta
2 (18oz) jars of organic Peeled tomatoes
1/4 cup of Extra Virgin Olive oil
1 tablespoon Oregano
1/8 tablespoon Dried red pepper flakes
1/2 Cup Tiny black olives
1/4 Cup Drained salted capers
4 cloves Garlic, peeled and minced
8 Anchovie filets, chopped
1/2 cup Chopped parsley
2 tablespoon Salt

Directions
1. Bring 4 quarts water to a boil; add salt and stir in the linguini. Cook until tender but still firm. Drain.
2. While liguinei is cooking, drain the peeled tomatoes, cut them cross- wise into halves, and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add the remaining ingredients, stirring frequently.
3. Reduce heat and continue to cook for a few minutes, or until sauce has thickened to your liking. Serve immediately over hot pasta and garnish with parmegan cheese

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