Penne Puttanesca
From
Ben Collver@1:105/500 to
All on Fri Oct 24 06:55:53 2025
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Title: Penne Puttanesca
Categories: Pasta
Yield: 4 Servings
2 tb Olive oil
3 cl Garlic; up to 5, minced
28 oz Can crushed tomatoes
1/2 c Black gaeta olives;
- pitted, sliced
1/4 c Green olives; pitted, sliced
2 tb Capers; drained, chopped
1/2 ts Red pepper flakes
Salt
Black pepper; freshly ground
1 lb Penne
2 tb Fresh parsley; minced
Heat the olive oil in a large saucepan over medium heat. Add the
garlic and cook, stirring, until fragrant, about 30 seconds. Stir in
the tomatoes, black and green olives, capers, red pepper flakes, and
salt and pepper to taste. Reduce the heat to low and simmer, stirring
occasionally, for 10 to 15 minutes to blend the flavors.
While the sauce is simmering, bring a large pot of salted water to a
boil over high heat. Cook the penne, stirring occasionally, until al
dente.
Drain the pasta and place in a large, shallow bowl. Add the sauce and
toss gently to combine. Sprinkle with the parsley and serve hot.
Recipe by Vegan Planet by Robin Robertson
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