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Name: Penne Puttanesca
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 16 oz Tomato, canned crushed; 1/4 c Parmesan; grated; 1/4 c ;Water, cold; 8 Flat anchovy fillets, rinsed; 16 oz Penne pasta (or ziti or; 2 tb Parsley; finely chopped; 1/2 ts Pepper, black; 1/2 c olive oil; 1/4 c Capers; rinsed, drained; 24 Kalamata olive, pitted; 1 tb Red pepper; crushed; 1 lg Basil leaf, fresh; coarsely; 1/2 ts Salt; 4 md Garlic cloves; peeled &; 3 md Garlic clove; peeled &

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INGREDIENTS

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

INSTRUCTIONS

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. [Moderators 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, Ive found that Salvatore Ristorante Italiano in Seattle makes the *best* puttanesca Ive 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

NOTES

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Penne Puttanesca

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

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.  [Moderators 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,  Ive found that Salvatore Ristorante Italiano in Seattle makes the *best*  puttanesca Ive 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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Nutrition

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Serving Size: 1 Serving (235g)
Recipe Makes: 4 Servings

Calories: 62
Calories from Fat: 61 (98%)

Amt Per Serving		% DV

	Total Fat 6.8g	9 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 0.6mg		0 %
Potassium 12.8mg		0 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.4g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 62

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