Looking for Pasta Puttanesca from '97 CL

[Tally]

Does anyone happen to have the recipe for Pasta Puttanesca from the June or July 1997 issue? I can't find my copy, and the online recipe finder doesn't have it (it does have one for Penne Puttanesca, but that's not the right one).
TIA!

[BethR]

Here it is... (boy, I just love my Mastercook software!)

* Exported from MasterCook *

Pasta Puttanesca

1 tablespoon extra-virgin olive oil
3 garlic cloves -- minced
3 1/2 cups diced plum tomato
1/4 cup minced fresh flat-leaf parsley
3 tablespoons Spanish olives -- halved
2 tablespoons minced fresh oregano
OR
2 teaspoons dried oregano
1 1/2 tablespoons capers
2 teaspoons anchovy paste
1/8 teaspoon crushed red pepper (1/8 to 1/4 teaspoon)
4 cups hot cooked vermicelli (about 8 ounces uncooked pasta)
Oregano sprigs (optional)

Heat oil in a nonstick skillet over low heat. Add garlic; sauté 5 minutes. Add tomato and next 6 ingredients (tomato through crushed red pepper). Bring to a boil. Reduce heat to medium; cook 10 minutes or until thick. Combine tomato mixture and pasta, and toss well. Garnish with oregano sprigs, if desired.

Serving Size: 1 1/2 cups

Per serving: 281 Calories (kcal); 6g Total Fat; (18% calories from fat); 9g Protein; 49g Carbohydrate; 0mg Cholesterol; 102mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Because the flavors are so intense, you won't need to add Parmesan cheese.

[Tally]

Wow, that's it! Thanks for posting it so fast. I have gotta get me Mastercook someday . . . maybe put it on the Christmas wish list. http://www.cookinglight.com/bbs/biggrin.gif

[Beth Y]

Also, Tally, if you do the recipe search, there is a great recipe for Puttanesca Sauce (or used to be) that was an "add-to" recipe based on the "Quick and Easy Pasta Sauce" recipe that we live by (it is also on the recipe finder. Look under "sauce" I think.

[Tally]

Bringing this back up to the top!