PASTA PUTTANESCA
1 pound penne pasta, cooked al dente
2 tablespoons olive oil
2 cloves garlic, minced
1 28 oz. can Italian tomatoes, coarsely chopped
1/4 cup Kalamata oliws, sliced
2 tablespoons capers
4 anchovy fillets, chopped, optional pinch red pepper flakes
salt and pepper, to taste
114 cup basil, chopped 114″ pes.
112 cup Parmesan cheese, grated
Bring a large pot of water to a boil, add pasta and cook according to the directions on the package. Drain the pasta and keep covered while preparing the sauce.
Sauce: Heat the olive oil in a medium sauce pan, over high heat. Add the garlic and saute a few minutes.
Add the tomatoes, the Kalamata olives, capers, anchovy filets, and simmer for about five minutes. Adjust seasonings, to taste, and add the chopped fresh basil.
Toss with the reserved pasta and serve with grated Parmesan cheese
Serves 6