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Pasta Puttanesca

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Serves 8 | 

Try this amazing full-flavored pasta dish tonight!

Ingredients:

16 oz. penne pasta
1 tablespoon olive oil
1 carrot, finely chopped
2 anchovy fillets
Salt, to taste
2 tablespoons capers, drained
1/4 cup Kalamata olives, pitted, chopped
5 cloves garlic, minced
2 teaspoons fennel seed, crushed
2 teaspoons oregano, dried
1 teaspoon red pepper flakes, crushed
2 teaspoons thyme, dried
1 can tomatoes, diced, undrained
1 tablespoon tomato paste
1/2 teaspoon sugar
6 basil leaves, fresh, thinly sliced
Parmesan cheese, for garnish

Directions:

  1. Prepare pasta according to package directions.
  2. While pasta cooks, heat oil in a Dutch oven and then add carrot and anchovy fillets; sauté until carrot is tender. Add sun-dried tomatoes, capers, olives, garlic, fennel, oregano, red pepper flakes and thyme to Dutch oven; cook and stir for 1 minute. Add diced tomatoes, tomato paste and sugar to Dutch oven; bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until thickened.
  3. Add drained pasta and basil to Dutch oven; toss to coat. Sprinkle pasta with cheese.
Course: Dinner
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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