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Vermicelli with Tomatoes, Olives & Capers (Vermicelli alla puttanesca)

January/February 1994

Your rating: None Average: 4.7 (3 votes)

Chopped fresh tomatoes are the base of this raw pasta sauce, flavored with briny olives, rich anchovies and fresh parsley.


Vermicelli with Tomatoes, Olives & Capers (Vermicelli alla puttanesca)

1 Review for Vermicelli with Tomatoes, Olives & Capers (Vermicelli alla puttanesca)

10/12/2015
DELICIOUS!

This sounded so good, I wanted to make it for my lunch today. I hate having to boil pasta, so for speed I used Ramen noodles (no seasoning packet EVER!). I added extra olives & capers, used a can of fire-roasted tomatoes (no salt organic Muir) . It came out SO good, even with my substitutions. I couldn't wait, so I ate it at room temp and it was delicious. The rest is chilling now for dinner. I will be making this regularly for sure - and with real noodles when I'm boiling up a batch (I always make extra for times like this - they freeze well).

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