Roasted Tomato and Roasted Garlic Puttanesca

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5

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Total Reviews: 3

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  • on December 13, 2011

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    Love, Love Love this!!!

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  • on September 06, 2011

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    I really loved this dish! Perfect balance of flavors, even though I had to use dried herbes de Provence instead of fresh marjoram. It was easy to prepare [but used a fair number of dishes]. My husband and son both liked it; husband said it'd be good with meatballs. I liked it meat-free and will certainly prepare it again. I agree with the method described by the first reviewer. Gotta melt the anchovies [or anchovy paste, which is what I used] into the hot oil before adding the olives, capers, and hot pepper. Fantastic.

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  • on May 08, 2011

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    Very good quick and easy. Love it with the buccatini. I watched Rachael make this dish on the Food Network but the recipe directions here is a little different. Add the olive oil to the Dutch oven then add the anchovies until anchovies are melted THEN add the other ingredients. This is typically how anchovies are added to sauces. Very good. Makes enough for more than 4 servings if you are watching how much you eat!

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