Uncooked Puttanesca Sauce
| Yield: | 4 Servings |
| Categories: | Pasta, Sauces |
| 2 | lg | Garlic; chopped |
| 1 | lb | Tomatoes; ripe, seeded, coarsely chopped ** |
| 1/4 | c | Olive oil |
| 1/2 | ts | Dried basil; or oregano |
| 1/4 | ts | Hot red pepper flakes |
| Salt | ||
| Freshly ground black pepper | ||
| 10 | Kalamata olives; pitted, cut into strips | |
| 2 | tb | Capers; drained |
| 1/4 | c | Flat-leaf parsley; chopped |
| 2 | tb | Freshly grated Parmesan cheese; plus extra for serving |
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