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Penne Puttanesca Recipe

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This recipe for Penne Puttanesca, by , is from The Fahey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bridget Fahey
Added: Saturday, April 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
cup olive oil
8 flat anchovy fillets, chopped coarsely
3 garlic cloves, minced
2 tbsp chopped parsley
1 large bunch fresh basil, chopped
1 tbsp crushed red pepper
cup capers, rinsed and drained
24 pitted Kalamata olives
16 oz can of crushed tomatoes
1 lb penne pasta
cup grated Parmesan cheese

Directions:
Directions:
Heat olive oil in a large saute pan. Add the anchovies and cook, mashing with the back of a wooden spoon, until disintegrated. Add the garlic, parsley, basil, and crushed red pepper flakes. Cook 1 minute. Add capers and olives, cook 20 seconds. Stir in the canned crushed tomatoes and simmer 5 minutes. Season with salt and pepper.

Toss cooked pasta with sauce. Shave Parmesan over top and serve.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This notorious Italian dish could be quickly made by an obliging hostess with ingredients that are on hand in the typical Italian pantry.

 

 

 

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