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Linguine Puttanesca with ChickpeasLinguine Puttanesca with Chickpeas
- 1 1/2 tablespoons olive oil
- 5 cloves of garlic, minced
- 4 anchovies
- pinch red pepper flakes
- 2 tablespoons capers
- 1/3 cup black olives, pitted and chopped coarsely (youll want about 16)
- One 28-ounce can whole tomatoes, pureed with a handheld blender or food processor*
- 3/4 cup chickpeas, drained
- 1/4 cup fresh parsley, chopped
- 3/4 pound linguine
Directions:View on Big Girls Small Kitchen
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