Puttanesca alla penne
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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