Penne puttanesca
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Penne puttanesca
  Penne    Pasta    Italian  
Last updated 6/12/2012 12:50:14 AM. Recipe ID 11719. Report a problem with this recipe.
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      Title: Penne puttanesca
 Categories: Pasta, Italian
      Yield: 4 Servings
 
     16 oz Penne pasta (or ziti or
           -mostaccioli)
    1/4 c  Parmesan; grated

MMMMM-----------------------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

MMMMM----------------------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
 
  To prepare the marinara base:  Combine the garlic and basil in a food
  processor or blender and chop finely. Add the salt, black pepper and
  water; process 30 seconds. Stir into the tomatoes and set aside.
  
  To prepare the puttanesca sauce:  Heat the olive oil in a large saute
  pan. Add the anchovies and cook, mashing with the back of a spoon,
  until disintegrated. Add the garlic, parsley and crushed red pepper
  flakes. Cook 1 minute.  Add the capers and olives; cook seconds.
  
  Stir in the marinara base and simmer 5 minutes.  Keep warm.
  
  Cook the pasta in lots of boiling water according to package
  directions. Drain and put back into the hot pan.
  
  Add the sauce and Parmesan.  Stir well and transfer to a heated bowl
  for serving.
  
  Note:  The original recipe called for 2 Tbsp salt and 3 Tbsp crushed
  red pepper flakes.  Times testers felt that the reduced amounts were
  adequate. [Moderator's Note: Maybe for the salt....]
  
  Obmodification:  I plan to reduce the olive oil to 1/4 cup next time,
  which is probably more than adequate and cuts down a bit on the fat.
  
  This is from the new Seattle Times column, By Request, which helps
  readers get recipes for favorite dishes they have enjoyed at restau-
  rants, and to locate recipes they have heard about or lost. As a
  puttanesca connoisseur, I've found that Salvatore Ristorante Italiano
  in Seattle makes the *best* puttanesca I've had at any restaurant in
  the area. The following has been shared by the owner, Salvatore
  Anania. Hope you enjoy it as much as I.
  
     From: Sandra Vigil, vigil@esca.com
 




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Recipe ID 11719 (Apr 03, 2005)

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