Penne Puttanesca
| Yield: | 4 Servings |
| Categories: | Pasta, Italian |
| 16 | oz | Penne pasta (or ziti or mostaccioli) |
| 1/4 | c | Parmesan; grated |
| MARINARA BASE | ||
| 4 | md | Garlic cloves; peeled & coarsely chopped |
| 1 | lg | Basil leaf, fresh; coarsely chopped |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper, black |
| 1/4 | c | ;Water, cold |
| 16 | oz | Tomato, canned crushed |
| PUTTANESCA SAUCE | ||
| 1/2 | c | Olive oil |
| 8 | Flat anchovy fillets, rinsed & drained | |
| 3 | md | Garlic clove; peeled & minced |
| 2 | tb | Parsley; finely chopped |
| 1 | tb | Red pepper; crushed |
| 1/4 | c | Capers; rinsed, drained |
| 24 | Kalamata olive, pitted |
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