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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.


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