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Foraging with Alexis Nikole Nelson.
Most of us think of puttanesca as a tomato sauce built on anchovies. But in Naples, where it originates, the bold savoriness comes from briny olives and pungent capers, not from anchovies. We call for a generous amount of capers, which often are sold in small bottles or jars. When shopping, you will need to buy two 4-ounce bottles to get the ½ cup drained capers needed for this recipe.
tablespoons extra-virgin olive oil, divided
medium garlic cloves, finely grated
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