MMMMM----- Recipe via Meal-Master (tm) v8.04
 
       Title: Penne Puttanesca
  Categories: Pasta, Italian
       Yield: 4 Servings
 
      16 oz Penne pasta (or ziti or
            -mostaccioli)
     1/4 c  Parmesan; grated
 
 MMMMM-----------------------MARINARA BASE----------------------------
       4 md Garlic cloves; peeled &
            -coarsely chopped
       1 lg Basil leaf, fresh; coarsely
            -chopped
     1/2 ts Salt
     1/2 ts Pepper, black
     1/4 c  ;Water, cold
      16 oz Tomato, canned crushed
 
 MMMMM----------------------PUTTANESCA SAUCE---------------------------
     1/2 c  Olive oil
       8    Flat anchovy fillets, rinsed
            -& drained
       3 md Garlic clove; peeled &
            -minced
       2 tb Parsley; finely chopped
       1 tb Red pepper; crushed
     1/4 c  Capers; rinsed, drained
      24    Kalamata olive, 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.
  
   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.
  
   This is from the new Seattle Times column, By Request, which helps
   readers get recipes for favorite dishes they have enjoyed at restau-
   rants, 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, vigil@esca.com
 
 MMMMM

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