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Spaghetti With Tapenade Sauce And Roasted Tomatoes Recipe

Nutrition per serving    (USDA % daily values)
CAL
368
FAT
48%
CHOL
1%
SOD
35%

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Ingredients for 4 servings

Freshly ground black pepper

1 pound spaghetti

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon dried oregano

4 anchovy fillets

1 cup packed, pitted black olives, finely chopped, with some brine (recommended: Kalamata)

Extra-virgin olive oil for drizzling, plus 3 tablespoons

3 to 4 cloves garlic, finely chopped

1 pint cherry tomatoes, halved and seeded

salt

3 tablespoons chopped capers

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