Puttanesca sauce with cannellini beans (mf)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Penne |
| ⅓ | cup | Olive oil |
| 1 | tablespoon | Minced garlic |
| 4 | cups | Canned plum tomatoes, drained and chopped |
| 1½ | teaspoon | Dry oregano |
| ½ | teaspoon | Red pepper flakes |
| 2 | tablespoons | Drained capers |
| 12 | Pitted oil-cured black olives, halved | |
| 2 | ounces | Anchovies, drained and minced |
| 16 | ounces | Cannellini beans drained, rinsed and roughly chopped |
| Salt and pepper, to taste | ||
| 3 | tablespoons | Minced fresh parsley |
Directions
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.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by Gail Shermeyer, 4paws@...
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6540 Posted to MC-Recipe Digest V1 #495 by 4paws@... (Shermeyer-Gail) on Mar 02, 1997.