Rachael Ray's Pasta Puttanesca

Cook Time:15 Minutes (Makes 8 Servings)

Since we all know how much I heart Rachael Ray, its no surprise that my first pasta dish on the blog would be hers - is it? This recipe is from the Food Network, easy to prepare (15 minutes) and a delicious, savory meal for those of us who love to eat Italian gulit free! I have loved Puttanesca, and have enjoyed the splendor of the spicy seasonings, capers and olives and that nutty salt from the anchovies for years, now I can make it anytime I want. Notice my latest addition to the kitchen, my pasta pot making her debut. . . isn't she devine?

 

Ingredients

• 2 tablespoons (2 turns around the pan) extra-virgin olive oil
• 4 to 6 cloves garlic, chopped
• 1 tin flat anchovy fillets, drained
• 1 /2 teaspoon crushed red pepper flakes
• 20 oil-cured black olives, cracked away from pit and coarsely chopped
• 3 tablespoons capers
• 1 (32-ounce) can chunky style crushed tomatoes
• 1 (14.5-ounce) can diced tomatoes, drained
• A few grinds black pepper
• 1/4 cup (a couple of handfuls) flat leaf parsley, chopped
• 1 pound penne cooked to al dente (with a bite)

Since this is a really simple and quick recipe, start boiling your noodles first

Chop your olives and parsley

Directions

Serving suggestions: a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper, recipe follows:

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good!

Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.

 It smells so good in the kitchen when these ingredients marry and the aroma lifts into the air.

 Add your tomatoes to the olives, garlic, parsely and anchovies; bring to a bubbling simmer.

 Toss sauce with cooked pasta.

 

Serve with a simple salad and toasted bread. . . Its simply delicious.