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pasta puttanesca

This is one of our favorite pasta dishes.  The original calls for lots of 
olives, anchovies and olive oil.  I've adapted the original recipe and I think 
it comes out very yummy.  I still use a few dark kalamata olives to give it a 
musky taste, but I believe it would still be good without it.  By the way there 
are all kinds of jokes about the name (you need to look up what putta means - I 
don't want to offend anybody) but I think it has to do with the fact that the 
dish is hot, easy and spicy!  


balsamic vinegar
1 large minced onion
1-6 cloves minces garlic
2 Tbl capers
1 Tbl minced kalamata olives (if you leave them out add a bit more capers or 
salt.  note: the original recipe calls for 1/2 cup)
1 large can chopped tomatoes
1/4-1/2 tsp red pepper flakes 
1 tsp herbs de province (or a combination of rosemary and oregano)
1/2 bunch chopped fresh basil (or 1 Tbl dried)
salt & pepper

"Saut?" onions and garlic in balsamic vinegar and water, till translucent.  Add 
capers and olives (if you're using them).  Continue cooking for another couple 
of minutes until things are nicely blended.

Add everything but the salt and pepper.  Turn down heat and simmer 10 minutes.  
Serve over a hearty pasta like linguine.