Penne Puttanesca
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsLow Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
pasta, penne
|
|
| ¼ | cup |
Parmesan cheese
|
|
| Marinara | |||
| 4 | medium |
garlic cloves
chopped |
*
|
| 1 | large |
basil
|
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 16 | ounces |
tomatoes
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
pasta, penne
|
|
| 59 | ml |
Parmesan cheese
|
|
| Marinara | |||
| 4 | medium |
garlic cloves
chopped |
*
|
| 1 | large |
basil
|
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 462.4 | ml/g |
tomatoes
crushed |
|
Directions
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 sauté 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.
