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Pasta Puttanesca




Source of Recipe


Internet


List of Ingredients




5-6 cups fresh tomatoes, peeled, seeded and crushed (or use two 28-ounce cans Italian tomatoes, drained and crushed)
1 tablespoon extra-virgin olive oil
1 teaspoon dried hot red pepper flakes
1 1/2 tablespoons capers, drained and rinsed
3 tablespoons black olives (Kalamata or oil-cured), pitted and chopped
1 tablespoon garlic, minced
2 tablespoons fresh basil leaves, minced
4 anchovy fillets, minced (optional)
1 pound dried penne pasta
3/4 cup Parmesan cheese, grated


Recipe



1. In a large bowl, combine the tomatoes, olive oil, red pepper flakes, capers, olives, garlic and basil. Let stand at room temperature for 1 hour.

2. Cook the pasta in rapidly boiling water until al dente. Drain well.

3. Toss the hot pasta with the tomato mixture. Add the grated Parmesan cheese and serve immediately.