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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This vegan recipe is the simplest Puttanesca Sauce I've found. From Dom DeLuise, who attributes it to Caterina Valente. Good with vermicelli. Ingredients:
2 garlic cloves, minced |
2 tablespoons olive oil |
2 (28 ounce) cans whole italian plum tomatoes |
1 (16 ounce) can whole pitted black olives, drained |
4 tablespoons capers, drained |
6 fresh basil leaves, chopped |
1 pinch red pepper flakes |
Directions:
1. Heat oil and saute garlic until softened and golden brown.
2. Add tomatoes and simmer for 10 minutes.
3. Add remaining ingredients and simmer, uncovered, for 20 minutes, stirring occasionally, or until sauce has thickened.
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