Puttanesca à la Andy's Colonial Tavern from New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants by Molly O'Neill

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Notes about this recipe

  • hirsheys on July 08, 2017

    This is a fantastic vegan meal. It's very delicious and easy to make with pantry ingredients. Make sure to get the dry-cured olives (the wrinkly kind) - it works with kalamata, but is better with the correct type. I never rinse my capers. I also don't drain the tomatoes - just crush them and throw them in, then simmer longer to get the sauce thickened. I think it has more flavor that way. Angel hair is best here.

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