|2 1/2||cups puttanesca sauce|
|Salt and pepper, to taste|
|1/4||cup chopped parsley|
|1/4||cup grated Parmesan|
1. In a large flameproof casserole, bring the puttanesca to a boil. Lower the heat, cover the pan, and keep warm.
2. Bring a large pot of salted water to a boil. Add the penne and cook for 8 minutes, stirring often, or until pasta is tender but still has some bite.
3. Drain the pasta.
4. Add a ladle of sauce to each of 4 shallow bowls. Add pasta to each bowl. Top with more sauce. Garnish with parsley and Parmesan.
Karoline Boehm Goodnick