No-Cook Puttanesca Sauce Over Pasta - A Family Feast
INGREDIENTS
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12 ounces uncooked pasta (any type, we used Cellentani)
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1 2-ounce can of anchovies
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2 medium garlic cloves
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Pinch kosher salt
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2 tablespoons drained and rinsed capers
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3 tablespoons extra virgin olive oil, divided
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½ cup chopped fresh parsley, divided
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1 pound fresh garden ripe tomatoes or one 14 ounce can of chopped tomatoes
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¼ cup oil cured olives pitted and roughly chopped
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¼ teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
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¼ cup freshly grated Parmesan cheese
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