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Spicy Puttanesca Notta Pasta

Spicy Puttanesca Notta Pasta

  1/2 box ( 8 oz / 227g ) Notta Pasta, any type

3 Tbsp extra virgin olive oil

4 anchovies

1 small onion, finely chopped

6 large cloves garlic, minced (about 1 & 1/2 tablespoons)

1/4 teaspoon crushed red pepper flakes

1/2 cup pitted Kalamata olives, roughly chopped

2 tablespoons capers

2 cans (14.5 oz / 411 g) Italian seasoned diced tomatoes

Salt & pepper

1/4 cup grated Parmesan
  1 Put a large pot of salted water on to boil.
2 In your largest nonstick skillet heat oil and saut?; anchovies, onions, garlic and crushed red pepper until onions are soft, and anchovies dissolved.
3 Add olives and capers. Saut? for one minute.
4 Add tomatoes and bring to a boil. Reduce heat and simmer for 5 minutes.
5 Meanwhile, boil Notta Pasta according to box directions, stirring to separate pasta. Drain and rinse briefly.
6 Toss Pasta with sauce. Salt and pepper to taste. Serve with Parmesan cheese.


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