Recipe: Uncooked Puttanesca Sauce

UNCOOKED PUTTANESCA SAUCE

1/2 pound uncooked penne rigate or spaghetti
2 large cloves garlic, chopped
1 pound tomatoes, ripe, seeded, coarsely chopped*
10 Kalamata olives, pitted, cut into strips
1/4 cup chopped flat-leaf parsley
1/4 cup olive oil
2 tablespoons capers, drained
2 tablespoons freshly grated Parmesan cheese (plus extra for serving)
1/2 teaspoon dried basil or oregano
1/4 teaspoon hot red pepper flakes
Salt and freshly ground black pepper

Cook pasta according to package directions; drain.

In large serving bowl, combine remaining ingredients. Add drained hot pasta and toss until combined.

Serve with extra cheese and pass the pepper mill.

*Full flavored tomatoes are very important in this recipe.

Makes 2-4 servings
Source: All the Best Pasta Sauces II by Joie Warner