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Pasta Puttanesca with Canned Salmon

8/31/2014

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This recipe comes from Kathy's kitchen. We have adapted it from the original Martha Stewart recipe. It makes for a great weeknight, very fast meal.

Ingredients

  • 8 oz whole wheat spaghetti noodles, cooked al dente 
  • 3 tbls olive oil
  • 6 cloves of garlic, minced
  • 1/2 tsp red-pepper flakes
  • 10 anchovies, crushed
  • Two 14.5 oz cans diced tomatoes
  • 3 tbls capers
  • 1/2 cup kalamata olives, chopped
  • 1 jar of salmon, drained

Instructions

Cook pasta in boiling, salted water until it's almost done; drain. We finish cooking it in the pasta sauce. While the pasta is cooking, heat the olive oil in a large skillet and cook the garlic, red-pepper flakes, and anchovies for 1-2 minutes. Add tomatoes, tomato juice, capers, olives, and salmon. Lower heat to simmer and cook, until slightly thickened, about 5 minutes. Stir the pasta into the sauce and finish cooking, 2 minutes. Serve and enjoy. 
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