Pasta Puttanesca
April 26, 2008
I doubt it tastes like this in Italy, but it was a nice change from the usual sauce in a jar (even if that’s still the base). Saute some capers and kalamata olives (they also suggest adding shrimp) and then dump the jarred sauce over it. Surprisingly good. And I now have capers and kalamata olives in my kitchen.
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