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Spaghetti puttanesca
Fast and spicy Italian spaghetti puttanesca with chili flakes and anchovies
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Ingredients
Directions
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Slice the garlic and the anchovies into pieces. Slice the leaves of the parsley.
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Cook the pasta al dente according to the instructions on the package.
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In the meantime, heat the oil in a frying pan and fry the chilli flakes and garlic 30 sec.
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Add the tomato cubes and oregano. Reduce for 5 minutes on high heat. Stir occasionally.
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Let the capers and olives drain. Add the parsley, anchovies, capers and olives to the sauce and warm for 3 minutes.
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Drain the pasta and mix through the sauce. Serve immediately. Bon appétit! .
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Nutrition
465Calories
Sodium0% DV1.115mg
Fat25% DV16g
Protein28% DV14g
Carbs21% DV63g
Fiber20% DV5g
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