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Pasta Alla Puttanesca Recipe


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     Pasta Alla Puttanesca

Category   Entrees - Maindishes
Sub Category   None
Servings   4

1 pound very ripe tomatoes or 1 can of 6 in 1
4 medium sized cloves of garlic
1/2 cup olive oil
1 pound drive pasta such as chiocciole (shells or snails) or penne
generous amount fresh pepper
25 large fresh basic leaves or 2 tsp dried

Peel and seed the tomatoes, then cut into small pieces and put into a cowl. Chop the garlic coarsely and add to bowl, then tear or snip the basic leaves into thirds and add to the bowl, along with the oil, salt and pepper.
Mix all the ingredients together, then cover the bowl with aluminum foil and place it in refrigerator for at least 2 hours before serving time.
About 30 minutes before serving time, cook pasta until al dente about 12 minutes. Drain quickly and place in a serving bowl. While the pasta is still extremely hot, pour the refrigerated sauce over it. It is the reaction of very hot to very cold that releases the unique flavor of this dish. Toss well adn serve at once. Absolutely do not add grated cheese.

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