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Pasta Puttanesca Recipe


6 tablespoons olive oil
2 cloves garlic, peeled and chopped
1 fresh red chile, seeded and chopped
Two 14 1/2 ounce cans chopped tomatoes, drained
8 anchovy fillets
1 teaspoon light brown sugar (optional)
1 cup black olives, pitted and chopped if desired
12 to 16 ounces penne, preferably spelt pasta (spelt has a lovely light texture and nutty flavor, not to mention a healthful wholesomeness)
4 heaping tablespoons chopped fresh parsley (you could slip basil in place of parsley if you prefer)



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