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Cappellini Puttanesca


Thursday, January 01, 2004
1/4 tsp red pepper flakes
1 c tomatoes (peeled and seeded)
1/2 tsp anchovy paste
1 Tbsp minced garlic
2 Tbsp olive oil
1 1/2 oz Chardonnay
1 c Cappellini
1 tsp basil, chopped
1 Tbsp parmesan
salt & pepper to taste
1. Heat in medium sauté pan
2. Add pepper flakes, anchovy, and garlic.
3. Add tomatoes, sauté
4. Deglaze with wine, let simmer for 3 minutes.
5. Add cappellini, stir in basil and salt and pepper to taste.
6. Sprinkle with Parmesan.
Nutrition Facts:
Chef Jamie Shrader, Finale's Restaurant
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