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Putttanesca alla Penne
8 garlic cloves, minced
2 tablespoons olive oil
4 roma tomatoes, chopped
20 Greek black olives, chopped
1 pound penne
1 teaspoon dried pepper flakes
1/3 cup minced fresh parsley
5 flat anchovy fillets, drained
2 teaspoons drained capers
freshly grated Romano or Parmesan
In a skillet cook the garlic and the red pepper flakes in the oil
over moderately low heat, stirring, for 20 seconds, stir in the
parsley, and cook the mixture for 10 seconds. Add the tomatoes
with the juice and cook the mixture over moderate heat for one
minute. Add the anchovies, the olives, and the capers and cook
the sauce, stirring, for 2 minutes. In a pot of boiling salted
water cook the pasta until it is al dente, drain it, and in a bowl
toss it with the sauce. Sprinkle the pasta with the Romano.
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Puttanesca 15