Penne And Puttanesca Sauce With Cannellini Beans

Serving Size : 4
Ingredients

for prepare Penne And Puttanesca Sauce With Cannellini Beans

:

Amount	Measure	Ingredient - Preparation Method
12	ounces	Penne
1/3	cup	Olive oil
1	tablespoon	Minced garlic
4	cups	Canned plum tomatoes - drained, chopped
1 1/2	teaspoons	Dry oregano
1/2	teaspoon	Red pepper flakes
2	tablespoons	Drained capers
12		Pitted oil-cured black olives - halved
1	can	Anchovies - (2 oz) - drained, minced
1	can	Cannellini beans - (16 oz) - drained, rinsed,
and roughly chopped Salt to taste Freshly-ground black pepper to taste penne and puttanesca sauce with cannellini beans
3	tablespoons	Minced fresh parsley

Bring salted water to a boil. Add penne and cook for 8 to 10 minutes or until tender but still firm to the bite. Meanwhile in a large saucepan heat the olive oil over moderate heat. When hot add the garlic and saute for a few seconds. Add the tomatoes, oregano, red pepper flakes, capers and olives. Simmer the sauce, covered, for 10 minutes. Uncover and simmer another 10 minutes, stirring on occasion, for 20 minutes. When done stir in the anchovies, beans, salt and pepper and simmer 5 minutes to heat through. Drain pasta and portion it out into a great big bowl. Spoon the sauce on the top and toss lightly. Garnish with parsley. This recipe yields 4 servings. Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6540 broadcast 01-04-1998)

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