Penne Putanesca

Recipe Ingredients

1 lb	454g / 16oz	Dried Italian penne pasta
2 tablespoons	30ml	Salt
1/4 cup	59ml	Extra-virgin olive oil
4		Garlic cloves - thinly sliced
1 teaspoon	5ml	Crushed red pepper flakes
8 tablespoons	120ml	Capers - drained of brine,
		And crushed
24		Gaeta olives
2		Anchovy filets - rinsed, and
		Smashed into a paste
3 cups	711ml	Basic tomato sauce - see * note
1/4 cup	10g / 0.4oz	Finely-chopped flat-leaf Italian parsley

Recipe Instructions

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

Bring 6 quarts water to a boil and add 2 tablespoons salt.

In a 12- to 14-inch skillet, large enough to hold the cooked pasta and sauce, place oil, garlic and red pepper flakes. Cook over medium heat until the garlic just begins to turn light brown (about 1 minute). Add capers, olives and crushed anchovy filets and continue cooking 1 minute. Add 3 cups Basic Tomato Sauce and bring to a boil. Lower heat and cook on a simmer while you prepare the pasta.

Add penne to salted boiling water and cook 8 to 11 minutes, stirring occasionally to prevent sticking, until the pasta is al dente. Drain the pasta in a colander over sink and pour pasta into the sauce pan.

Turn heat up to medium and cook pasta and sauce together 1 minute until thoroughly mixed. Quickly stir in the chopped parsley. Pour into warmed serving dish and serve immediately.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5606)

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