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1. Preheat the oven to 425°. In a skillet, heat the 2 tablespoons of oil. Add the onion, bell pepper, fennel and garlic and cook over moderately high heat, stirring, until tender, 6 minutes.
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While it seems like an everyday pasta recipe, adding the wine to the mix—in addition to the flavorful combination of the other ingredients—elevated the flavors, and covering the skillet ...
Stir the picante sauce, tomatoes and shrimp in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the shrimp turn pink. Stir the pasta in the skillet and heat through.
Sometimes the traditional dishes of pasta with legumes can be mixed with seafood, so there are, for instance, pasta e fagioli con le cozze (lit. ' pasta and beans with mussels '), or other more modern variations, like pasta with zucchini and clams, that lose any traditional connotation.
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Spaghetti alla puttanesca (Italian: [spaˈɡetti alla puttaˈneska]) is a pasta dish invented in the Italian city of Naples in the mid-20th century and made typically with tomatoes, olives, capers, anchovies, garlic, peperoncino, extra virgin olive oil, and salt.
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