Penne Putanesca
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

1 pound dried Italian penne pasta
2 tablespoons salt
1/4 cup extra-virgin olive oil
4 cloves garlic -- thinly sliced
1 teaspoon crushed red pepper flakes
8 tablespoons capers -- drained of brine,
24 large gaeta olives
2 fillets anchovy filets -- rinsed, and smashed into a paste
3 cups basic tomato sauce
1/4 cup finely-chopped flat-leaf Italian parsley
 

Preparation:

* 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)