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Penne And Puttanesca Sauce With Cannellini Beans

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains		Pmonfri1	4	Servings

INGREDIENTS

12	oz	Penne
1/3	c	Olive oil
1	T	Minced garlic
4	c	Canned plum tomatoes
		drained chopped
1 1/2	t	Dry oregano
1/2	t	Red pepper flakes
2	T	Drained capers
12		Pitted oil-cured black
		olives halved
1		Anchovies -, 2 oz drained
		minced
1		Cannellini beans -, 16 oz
		drained rinsed
		And roughly chopped
		Salt, to taste
		Freshly-ground black pepper
		to taste
3	T	Minced fresh parsley

INSTRUCTIONS

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) Downloaded  from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
01-18-1998  Recipe by: Michele Urvater  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 561 Calories From Fat: 221 Total Fat: 24.4g Cholesterol: 14.7mg Sodium: 765.6mg Potassium: 271.3mg Carbohydrates: 68g Fiber: 6.1g Sugar: <1g Protein: 16.8g