Quench MagazinePenne Puttanesca | Pasta | Quench Magazine

Ingredients

• 16 oz Penne pasta (or ziti or mostaccioli)
• 1/4 c Parmesan; grated
• 4 md Garlic cloves; peeled & coarsely chopped
• 1 lg Basil leaf, fresh; coarsely chopped
• 1/2 ts Salt
• 1/2 ts Pepper, black
• 1/4 c Water, cold
• 16 oz Tomato, canned crushed
• 1/2 c Olive oil
• 8 Flat anchovy fillets, rinsed & drained
• 3 md Garlic clove; peeled & minced
• 2 tb Parsley; finely chopped
• 1 tb Red pepper; crushed
• 1/4 c Capers; rinsed, drained
• 24 Kalamata olive, pitted