Penne Puttanesca
| Yield: | 6 Servings |
| Categories: | Italian, Pasta |
| 4 | Cloves garlic; chopped | |
| 20 | lg | Basil leaves; chopped |
| 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1/4 | c | Cold water |
| 16 | oz | Tomatoes; crushed |
| 2 | tb | Olive oil |
| 1/2 | c | Defatted chicken broth |
| 3 | Cloves garlic | |
| 2 | tb | Parsley; chopped |
| 8 | Anchovies; rinsed and drained | |
| 1 | tb | Crushed red pepper |
| 1/4 | c | Capers; rinsed and drained |
| 24 | md | Black olives; kalameta |
| 16 | oz | Ziti pasta; use penne |
| 1/4 | c | Parmesan cheese |
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