Recipe: Penne with Uncooked Puttanesca Sauce

PENNE WITH UNCOOKED PUTTANESCA SAUCE

1 or 2 garlic cloves, cut in half and any green shoots removed
Kosher salt
3 tablespoons plus 1 teaspoon extra-virgin olive oil
2 fat anchovy fillets (or 4 thin ones), soaked in cold water and patted dry
1 tablespoon capers, rinsed
3 tablespoons chopped flat-leaf parsley (plus 2 tablespoons slivered leaves, for garnish)
1/2 pound ripe tomatoes, cored and peeled*
8 imported black olives, pitted and cut into strips
Freshly ground pepper
12 ounces uncooked penne pasta
2 to 4 tablespoons freshly grated Parmigiano-Reggiano cheese (for garnish)

Put a large pot of water on to boil. With a mortar and pestle (or in a food processor), mash the garlic with a generous pinch of salt and 1 teaspoon of the olive oil. Mash in the anchovies and capers. Work in the chopped parsley and 2 tablespoons olive oil; set aside.

Cut the peeled tomatoes in half at the equator. Place a strainer over a bowl and squeeze out the seeds and pulp. Rub the pulpy seeds against the strainer to extract as much juice as possible. Discard the seeds.

Coarsely chop the tomatoes and mix with the olives, anchovy mixture and tomato juice. Add salt and pepper to taste, and 1 more tablespoon of olive oil; set aside.

When the water comes to a boil, salt generously and cook the pasta al dente, about 8 minutes. Drain and return to the pot.

Add the sauce to the pasta; mix well and transfer to a platter. Garnish with slivered parsley and Parmigiano-Reggiano.

*Peel tomatoes by plunging the cored tomatoes into boiling water for 15 to 30 seconds, until skin splits, then into ice water, and pulling away skin with a paring knife.

Makes 4 servings
Adapted from source: New Classic Family Dinners by Mark Peel with Martha Rose Shulman