Pasta Puttanesca
| Yield: | 4 Servings |
| Categories: |
| 1 | tb | Extra virgin olive oil |
| 3 | Cloves garlic, minced | |
| 3 1/2 | c | Diced plum tomato |
| 1/4 | c | Minced fresh flat-leaf parsley |
| 3 | tb | Spanish olive, halved |
| 2 | tb | Minced fresh oregano or 2 tsp dried |
| 1 1/2 | tb | Capers |
| 2 | ts | Anchovy paste |
| 1/4 | ts | Crushed red pepper |
| 4 | c | Hot cooked vermicelli |
| Oregano sprigs |
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