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?
- 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)
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!