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Sunday Supper & More

Penne puttanesca

(Karoline Boehm Goodnick for The Boston Globe)
June 9, 2010

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Serves 4

2 1/2 cups puttanesca sauce
Salt and pepper, to taste
1 pound penne
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