Penne Puttanesca

From: esca!tech60.dnet!vigil@uunet.UU.NET (I am not making this up)

Date: Thu, 15 Jul 1993 12:21:50 -0700

The following is from the new Seattle Times column, By Request, which 
helps readers get recipes for favorite dishes they have enjoyed at 
restaurants, and to locate recipes they have heard about or lost.  As 
a puttanesca connoisseur, I've found that Salvatore Ristorante Italiano 
in Seattle makes the *best* puttanesca I've had at any restaurant in the 
area.  The following has been shared by the owner, Salvatore Anania.  
Hope you enjoy it as much as I.

Marinara base:

4 medium cloves garlic, 		1/2 - 1 tsp freshly ground
  peeled and coarsely chopped		  black pepper
20 large fresh basil leaves,		1/4 cup cold water
  coarsely chopped			16 oz (2 cups) canned crushed
1/2 - 1 tsp salt			  tomatoes

Puttanesca sauce:

1/2 cup olive oil			1 Tbsp crushed red pepper 
8 flat anchovy fillets, rinsed and	1/4 cup capers, rinsed, drained
  drained				24 pitted Kalamata olives
3 medium cloves garlic, peeled		16 oz penne pasta (or ziti or
  and minced				  mostaccioli)
2 Tbsp finely chopped parsley		1/4 cup grated Parmesan cheese

1.  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.

2.  To prepare the puttanesca sauce:  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.

3.  Stir in the marinara base an simmer 5 minutes.  Keep warm.

4.  Cook the pasta in lots of boiling water according to package
    directions.  Drain and put back into the hot pan.

5.  Add the sauce and Parmesan.  Stir well and transfer to a heated
    bowl for serving.

Note:  The original recipe called for 2 Tbsp salt and 3 Tbsp crushed
red pepper flakes.  Times testers felt that the reduced amounts were 
adequate.  [Moderator's Note: Maybe for the salt....]

Obmodification:  I plan to reduce the olive oil to 1/4 cup next time,
which is probably more than adequate and cuts down a bit on the fat.


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