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Penne Puttanesca Recipe

Ingredients

How to make it

  • - Combine the zucchini, garlic, basil, tomatoes, olive oil, capers, olives, lemon juice, salt in a large bowl.
  • - Allow to stand in cool place for 1/2 hour. (Or preferably longer.)
  • - Bring 6 quarts water to boil in spaghetti pot and add 2 tablespoons salt.
  • - Drop the penne in the pot and cook according to the package instructions until "al dente", about 10 to 12 minutes.
  • - Toss in chili flakes, more basil and cracked black pepper. (I do this along with the other ingredients.)
  • - Stir gently to mix well and serve immediately.
  • - Drain the pasta (do NOT rinse) and add the pasta to the cool vegetables in the mixing bowl. (I add the veggies to the pasta pot because it warms them a little.)
  • Note: this dish is NOT SERVED HOT (but can stand to be warmed a little in the microwave after refrigeration...rh).
  • ******** Other ideas for the Penne Puttanesca... *********
  • - Use Conchiglione or Conchiglie (con-kee-LYO-nay, con-KEE-lyay), a.k.a. large or medium shells, instead of the Penne Rigate. The shells seem to hold the chopped ingredients better than the penne does.
  • - Use diced regular mozzarella instead of the "fresh mozzarella"... the aged version with its salt seems to go better.
  • - Chopped Anchovies are optional - from another version I found. (That version also used Oregano instead of Basil, but I'm a basil fan myself.)
  • "Molto Mario" Batali might not recognize his recipe with all the changes, but that's the fun of cooking... Once you make it the recipe way once, think of ways that might improve it to your taste. (Just don't tell the person with whose recipe you started... I've made that mistake.

Reviews & Comments 2

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  • vicschick 15 years ago
    OoooOOOoohh I have to try this...Im a big fan of capers...this recipe seems to be easy to put together...Thanks for sharing
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  • jenniferbyrdez 16 years ago
    Works for me. TY.
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The Cook

rahamby West Fork, AR

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