Puttanesca alla penne

Yield: 1 servings

Measure Ingredient
8 Cloves Garlic -- minced
1 teaspoon Dried pepper flakes
2 tablespoons Olive oil
⅓ cup Minced fresh parsley
4 Roma tomatoes -- chopped
5 Flat
20 Greek black olives -- chopped
2 teaspoons Drained capers
1 pounds Penne
Freshly grated Romano or
Parmesan
Anchovy fillets -- drained

In a skillet cook the garlic and the red pepper flakes in the oil over moderately low heat, stirring, for 20 seconds, stir in the parsley, and cook the mixture for 10 seconds. Add the tomatoes with the juice and cook the mixture over moderate heat for 1 minute. Add the anchovies, the olives, and the capers and cook the sauce, stirring, for 2 minutes. In a pot of boiling salted water cook the pasta until it is al dente, drain it, and in a bowl toss it with the sauce. Sprinkle the pasta with the Romano.

Stephanie da Silva 24 Oct 1994 Recipe By :

From: Marjorie Scofield Date: 11-16-95 (12:33) (160) Fido: Recipes

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