Putanesca Napolitano

Tina learned how to make Putanesca Napolitano in advance of this weekend's Blues for Life fundraising event for breast cancer awareness.

Blues for Life
Sunday, October 2nd
1pm – 7pm
Torch Club
2 stages plus Pasta Feed
916.927.1592
www.albieaware.org

Putanesca Napolitano from Michelangelo's Italian Art Restaurant

1 1/2 pounds fresh tomatoes medium dice or 1 1/2 pounds canned tomatoes diced
1 teaspoon finely chopper garlic (or to taste)
3 anchovy filets (if salted rinse first)
1/2 cup diced mixed olives in brine
2 teaspoons capers
1/2 cup marinara
salt and pepper
chili flakes to taste

1 pound penne cooked

1. heat a large saute pan and cover the bottom with olive oil (extra virgin) do not let it get too hot.
2. saute garlic and anchovy in the oil, breaking up the anchovy
3. when garlic is light brown add tomatoes, olive and capers
4. mix together and cook for a couple of minutes
5. add the marinara and continue cooking
6. salt lightly because the anchovy, olives and capers are salty
7. add black pepper and chili flake to taste and continue cooking

Cook long enough for the ingredients to meld together but the tomatoes still hold their shape.

Add cooked penne and mix until sauce is evenly distributed, transfer to a serving dish and garnish with chopped parsley and grated cheese.

Michelangelo's Italian Art Restaurant
1725 I Street
Sacramento, CA 95811
916-446-5012
www.sacartz.com