Puttanesca Sauce with Cannellini Beans (Mf)

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Try this Puttanesca Sauce with Cannellini Beans (Mf) recipe, or contribute your own.


12 oz Penne
2 oz Anchovies, drained and
Salt and pepper, to taste
3 tb Minced fresh parsley
2 tb Drained capers
1 tb Garlic; minced
1 1/2 ts Dry oregano
12 Pitted oil-cured black
1/3 c olive oil
4 c Canned plum tomatoes,
16 oz Cannellini beans drained,
1/2 ts Red pepper flakes

Original recipe makes 4 Servings



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@netrax.net Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6540 Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.

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