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Categories:Viewed: 59 - Published at: a year ago
Ingredients
- 16 ounces pasta, penne
- 1/4 cup parmesan, parmigiano-reggiano cheese, grated
- 4 medium garlic cloves chopped
- 1 large basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 16 ounces tomatoes crushed
Method
- 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.
- 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 seconds.
- Stir in the marinara base and 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.
