Penne & puttanesca sauce with cannellini beans

Yield: 4 Servings

Measure Ingredient
12.00 ounce Penne
⅓ cup Olive oil
1.00 tablespoon Minced garlic
4.00 cup Canned plum tomatoes; drained, chopped
1½ teaspoon Dry oregano
½ teaspoon Red pepper flakes
2.00 tablespoon Drained capers
12.00 Pitted oil-cured black olives; halved
1.00 can Anchovies - (2 oz); drained, minced
1.00 can Cannellini beans - (16 oz); drained, rinsed,
And roughly chopped
Salt; to taste
Freshly-ground black pepper; to taste
3.00 tablespoon Minced fresh parsley

Bring salted water to a boil. Add penne and cook for 8 to 10 minutes or until tender but still firm to the bite. Meanwhile in a large saucepan heat the olive oil over moderate heat. When hot add the garlic and saute for a few seconds. Add the tomatoes, oregano, red pepper flakes, capers and olives. Simmer the sauce, covered, for 10 minutes. Uncover and simmer another 10 minutes, stirring on occasion, for 20 minutes. When done stir in the anchovies, beans, salt and pepper and simmer 5 minutes to heat through. Drain pasta and portion it out into a great big bowl. Spoon the sauce on the top and toss lightly. Garnish with parsley. This recipe yields 4 servings.

Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6540 broadcast 01-04-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

01-18-1998

Recipe by: Michele Urvater

Converted by MM_Buster v2.0l.

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