Title: Penne Puttanesca
Categories: Pasta, Italian
Yield: 4 Servings

16 oz Penne pasta (or ziti or
-mostaccioli)
1/4 c Parmesan; grated

MMMMM———————–MARINARA BASE—————————-
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

MMMMM———————-PUTTANESCA SAUCE—————————
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

To prepare the marinara base: Combine the garlic and basil in a food
processor or blender and chop finely. Add the salt, black pepper and
water; process 30 seconds. Stir into the tomatoes and set aside.

To prepare the puttanesca sauce: Heat the olive oil in a large saute
pan. Add the anchovies and cook, mashing with the back of a spoon,
until disintegrated. Add the garlic, parsley and crushed red pepper
flakes. Cook 1 minute. Add the capers and olives; cook seconds.

Stir in the marinara base and simmer 5 minutes. Keep warm.

Cook the pasta in lots of boiling water according to package
directions. Drain and put back into the hot pan.

Add the sauce and Parmesan. Stir well and transfer to a heated bowl
for serving.

Note: The original recipe called for 2 Tbsp salt and 3 Tbsp crushed
red pepper flakes. Times testers felt that the reduced amounts were
adequate. [Moderator's Note: Maybe for the salt....]

Obmodification: I plan to reduce the olive oil to 1/4 cup next time,
which is probably more than adequate and cuts down a bit on the fat.

This is from the new Seattle Times column, By Request, which helps
readers get recipes for favorite dishes they have enjoyed at restau-
rants, and to locate recipes they have heard about or lost. As a
puttanesca connoisseur, I’ve found that Salvatore Ristorante Italiano
in Seattle makes the *best* puttanesca I’ve had at any restaurant in
the area. The following has been shared by the owner, Salvatore
Anania. Hope you enjoy it as much as I.

From: Sandra Vigil, vigil@esca.com

MMMMM

Popularity: 7% [?]

FRANKFUTER BOHNENSUPPE (BEAN SOUP WITH FRANKF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Navy Beans — Dried
8 c Water
3 c Beef Broth
1 ea Carrot — Chopped
1 ea Celery Stalk — Chopped
4 ea Bacon — Strips, Cubed
2 ea Onions — Small, Chopped
1 t Salt
1/4 ts Pepper — White
6 ea Frankfurters, Sliced *
2 tb Parsley — Chopped

* Note: Use the real Frankfurters in this recipe and
not the hot dogs!
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Soak beans overnight. In a 3-quart
saucepan bring beans, water and beef froth to a boil.
Cook for about 1 hour. Add carrot and celery and
continue cooking for 30 minutes. In a separate frypan
cook the bacon until transparent. Add the onions;
cook until golden. Set aside. Mash soup through a
sieve or food mill. Return to pan and add the bacon
onion mixture, salt and pepper. Add frankfurters;
reheat about 5 minutes. Sprinkle soup with chopped
parsley and serve.

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Popularity: 5% [?]