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Pasta aubergine (roasted tomatoes and eggplant)

By dave on 9/8/2009

This can be served with italian-style sausage, if desired. A short, sturdy pasta like rigatoni, rotini or penne is the best choice for this chunky sauce. NOTE: This recipe takes ~2 1/2 hours. Ingredients 1 medium eggplant (~1 lb), trimmed and cut into 3/4-inch cubes 1/4 cup extra virgin oil oil 1/2 medium yellow onion, […]

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Artist’s Arrabbiata (Sarah Leah Chase)

By lindsay on 4/10/2009

1/3 cup plus 2 T fruity olive oil 6 large cloves garlic, peeled and cut into course slivers 1/2 to 1 tsp dried red pepper flakes 12 ripe plum tomatoes, cut into quarters salt to taste 4 oz pancetta (optional) 12 oz penne 1 cup grated Parmesan Heat 1/3 cup olive oil in a skillet […]

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Puttanesca Sauce

By dave on 5/20/2007

Makes about 3 cups 2 tablespoons olive oil 4 medium cloves garlic, minced 4 teaspoons minced anchovies (about 8 to 10 fillets; see Kitchen Note) 1 teaspoon crushed red pepper flakes 1 can (28 ounces) diced tomatoes, undrained ½ cup black olives, such as Gaeta, Alphonso or kalamata, pitted and chopped coarsely ¼ cup minced […]

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