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OreganoFromItaly.com
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CookiesFromItaly.com
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OnlyInItaly.com
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People
are Talking!
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
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Ingredients:
2 garlic cloves
1 and 1/2 cups loosely packed fresh flat-leaf parsley leaves
1 small onion, sliced (1 and 1/2 cups)
4 anchovy fillets, rinsed, patted dry and chopped
1/3 cup brine-cured green olives, pitted
2 teaspoons drained bottled capers
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup plus 1 teaspoon extra virgin olive oil
1 lb vermicelli (thin spaghetti) or linguine
Directions:
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- With a food processor running, drop in garlic and
finely chop.
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- Stop motor and add parsley, onion, anchovies, olives,
capers, salt, and pepper, then process until finely chopped.
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- With motor
running, add 1/2 cup olive oil, blending until incorporated.
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- Cook pasta in a 6 to 8 quart pot of boiling salted
water until 'al dente'.
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- Drain well in a colander, then return to pot and
toss with remaining 1 teaspoon olive oil.
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- Transfer pasta to a large serving
bowl, then pour sauce over top and toss well.
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- Serve immediately. Serves
6.
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- Note: Sauce can be made 1 hour ahead and kept,
covered, at room temperature.
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