Penne Puttanesca

Penne Puttanesca

Ingredients:

For the Sauce:
6-oz Extra-Virgin Olive Oil
1 tbsp Garlic, chopped
2 tbsp Italian Parsley, chopped
2 tbsp Fresh Oregano Leaves
2 tbsp Capers
1 cup Black Olives, coarsely chopped
3 cups Diced Tomatoes
2 each Anchovies, chopped (optional)

For the Pasta:
2 lbs Penne
2 tbsp Sea Salt
8 fluid oz Pasta Broth
3 oz Grated Romano Cheese

Directions:

In a large bowl, mix all the ingredients for sauce together. Refrigerate.


In a large pot, bring 1 ½ gallons of water to a boil. Season with a sea salt and bring to a boil again.

Drop the pasta in the water, stir well and cook until pasta is "al dente," about 8 minutes.
Drain the pasta and place again in the pot. Reserve one cup of the pasta water.

Heat the sauce and pasta broth in a sauté pan. Add pasta and mix well.

Transfer to platter and serve sprinkled with Romano cheese.

Serves 6-8 people