La Forchetta's Puttanesca

Course : Vegetables
Serves: 1
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2 cups garlic -- finely minced
2 tablespoons olive oil -- extra virgin
2 fillets anchovies
4 pieces capers
6 medium black olives -- sliced
4 medium mushrooms -- sliced
2 medium plum tomatoes -- largely diced
1 tablespoon italian herb -- blend to taste
1 tablespoon oregano
1 tablespoon red wine.

Preparation / Directions:

In a large skillet, saute garlic in the olive oil slowly until limp. Add herbs and saute until well mixed and blended. Add remaining ingredients slowly and over a low-med. Heat. Add the wine last. Cook the pasta to al dente and then coat with a dash of additional olive oil. Gently fold the mixture until blended and then serve immediately. Serve with a dark green salad and a good red wine. Add a sprinkle of Romano and Parmesan cheese.


Nutritional Information:

761 Calories (kcal); 33g Total Fat; (36% calories from fat); 23g Protein; 102g Carbohydrate; 7mg Cholesterol; 1824mg Sodium

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