Penne puttanesca

Yield: 4 Servings

Measure Ingredient
16 ounces Penne pasta (or ziti or mostaccioli)
¼ cup Parmesan; grated
4 mediums Garlic cloves; peeled & coarsely chopped
1 large Basil leaf, fresh; coarsely chopped
½ teaspoon Salt
½ teaspoon Pepper, black
¼ cup ;Water, cold
16 ounces Tomato, canned crushed
½ cup Olive oil
8 Flat anchovy fillets, rinsed & drained
3 mediums Garlic clove; peeled & minced
2 tablespoons Parsley; finely chopped
1 tablespoon Red pepper; crushed
¼ cup Capers; rinsed, drained
24 Kalamata olive, pitted

MARINARA BASE

PUTTANESCA SAUCE

To prepare the marinara base: Combine the garlic and basil in a food processor or blender and chop finely. Add the salt, black pepper and water; process 30 seconds. Stir into the tomatoes and set aside.

To prepare the puttanesca sauce: Heat the olive oil in a large saute pan. Add the anchovies and cook, mashing with the back of a spoon, until disintegrated. Add the garlic, parsley and crushed red pepper flakes. Cook 1 minute. Add the capers and olives; cook seconds.

Stir in the marinara base and simmer 5 minutes. Keep warm.

Cook the pasta in lots of boiling water according to package directions. Drain and put back into the hot pan.

Add the sauce and Parmesan. Stir well and transfer to a heated bowl for serving.

Note: The original recipe called for 2 Tbsp salt and 3 Tbsp crushed red pepper flakes. Times testers felt that the reduced amounts were adequate. [Moderator's Note: Maybe for the salt....] Obmodification: I plan to reduce the olive oil to ¼ cup next time, which is probably more than adequate and cuts down a bit on the fat.

This is from the new Seattle Times column, By Request, which helps readers get recipes for favorite dishes they have enjoyed at restau- rants, and to locate recipes they have heard about or lost. As a puttanesca connoisseur, I've found that Salvatore Ristorante Italiano in Seattle makes the *best* puttanesca I've had at any restaurant in the area. The following has been shared by the owner, Salvatore Anania. Hope you enjoy it as much as I.

From: Sandra Vigil, vigil@...

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