Pasta: Puttanesca 01 by Recipe Cottage

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	Puttanesca 01

		Penne Puttanesca 4 medium cloves garlic, peeled and coarsely chopped 1/2 - 1 tsp freshly ground black pepper 20 large fresh basil leaves, coarsely chopped 1/4 cup cold water 16 oz (2 cups) canned crushed tomatoes 1/2 - 1 tsp salt or less 1/8 to 1/2 cup olive oil 1 Tbsp crushed red pepper or to taste 8 flat anchovy fillets, rinsed and drained 1/4 cup capers, rinsed, drained 24 pitted Kalamata olives 3 medium cloves garlic, peeled and minced 16 oz penne pasta (or ziti or mostaccioli) 2 Tbsp finely chopped parsley 1/4 cup grated Parmesan cheese 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. 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 20 seconds. Stir in the marinara base an 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.