MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Penne Puttanesca
 Categories: Pasta, Cheese, Herbs, Seafood, Chilies
      Yield: 4 Servings

     16 oz Penne pasta; (or ziti or
           - mostaccioli)
    1/4 c  Parmesan; grated

MMMMM-----------------------MARINARA BASE----------------------------
      4 md Garlic cloves; peeled &
           - coarse chopped
      1 lg Basil leaf; fresh; coarse
           - chopped
    1/2 ts (ea) Salt & black pepper
    1/4 c  Cold water
     16 oz Can crushed tomatoes

MMMMM----------------------PUTTANESCA SAUCE---------------------------
    1/2 c  Olive oil
      8    Flat anchovy filets; rinsed,
           - drained
      3 md Garlic clove; peeled, minced
      2 tb Parsley; fine chopped
      3 tb Red pepper; crushed
    1/4 c  Capers; rinsed, drained
     24    Kalamata olives, pitted

  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.

  This 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.

  From: Sandra Vigil

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... "Fools make feasts and wise men eat them." -- Benjamin Franklin

--- BBBS/Li6 v4.10 Toy-4
 * Origin: Prism bbs (1:261/38)