Penne ziti puttanesca

Yield: 5 servings

Measure Ingredient
2½ pounds Tomatoes -- fresh
½ cup Olive oil -- extra virgin
3 Garlic cloves -- minced
½ cup Sharp black olives -- pitted
1 tablespoon Capers -- drained
Salt
¼ teaspoon Hot red pepper flakes
2 tablespoons Basil, fresh -- chopped
1 pounds Penne ziti *

* Also called penne rigati or mostaccioli rigati.

Drop tomatoes in boiling water for 30 seconds. Remove skin; chop into a large bowl. Combine in oil, garlic, capers, salt, pepper, and basil.

Refrigerate sauce 2-48 hours, or use at once.

Cook pasta according to directions. Drain. Toss with sauce in bowl and serve.

Recipe By :

From: Marjorie Scofield Date: 12-06-95 (02:33) (160) Fido: Recipes

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