Recipe of the Week

Penne Puttancesca


1/2 cup extra-virgin olive oil
2 shallots
6 garlic cloves, finely sliced
1 pound tomatoes, crushed (canned is fine)
1 cup pitted and sliced Kalamata, nicoise olives
1/4 cup drained capers
1/4 cup coarsely chopped cured anchovy fillets
1 teaspoon crushed red pepper flakes (more if wanted spicier)
Salt and freshly ground pepper, to taste
2 tablespoons finely chopped fresh flat-leaf parsley
1 pound dried penne pasta


1. Heat the olive oil over medium heat. Add the shallot, anchovies and garlic; Stir occasionally. Saute until anchovies begin to breakdown, and until shallots and garlic are tender and translucent, about 3 to 5 minutes.
2. Add the tomatoes, olives, capers and red pepper flakes, bring to a simmer and reduce the heat to medium-low. Simmer until the tomatoes are tender and begin to break down, 25 to 30 minutes. Season with salt and pepper and stir in the parsley. Keep the sauce warm.
3. Bring a large pot two-thirds full of water to a boil. Add salt and the pasta and cook according to the package instructions until al dente (tender but firm to the bite) approx 7-10 mins. Drain the pasta, transfer to a large bowl and add the puttanesca sauce; toss gently to mix. Divide the pasta among individual bowls and serve immediately.



Serving Idea: Serve with a mixed green salad and a glass of Chianti or Burgandy for a great Lunch or Dinner. Note that this dish can be made as spicy or as mild as you like, and fear not, while anchovies can be a bit daunting, in this dish they are a fabulous flavor accent! Bon Apetit!