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Easy Pasta Puttanesca

Easy Pasta Puttanesca

Serves:  6

2 tablespoons olive oil
4 garlic cloves, minced
1 (10 1/2-ounce) can condensed French onion soup
1 (14 1/2-ounce) can diced fire-roasted tomatoes, undrained
1/3 cup pitted kalamata olives, halved
3 tablespoons capers, rinsed and drained
1/8 teaspoon crushed red bell pepper
2 teaspoons anchovy paste
1 pound spaghetti or linguine pasta
1/2 cup chopped fresh basil
1/2 cup fresh grated Parmesan cheese

Heat olive oil over medium heat in 9 1/2-inch deep-sided skillet.  Add garlic, and cook 1 minute or until fragrant, stirring constantly.  Add soup, tomatoes and liquid, olives, capers, pepper and anchovy paste.  Bring to a boil.  Reduce heat to medium, and cook 10 minutes or until mixture is reduced to 2 cups.

Fill 5-quart saucepot 2/3 full of water.  Heat water to a boil.  Add spaghetti, and cook,
following package directions, or until al dente.  Drain spaghetti.

Toss hot cooked spaghetti with finished sauce.  Top with basil and cheese.

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