PuttanescaPastaBake < GuthrieFamily

---++ Puttanesca Pasta Bake
---+++ INGREDIENTS
   * 12 oz penne pasta
   * 1 Tbsp EVOO
   * 3 garlic cloves, minced
   * pinch cayenne
   * 1 14-oz can diced tomatoes
   * 1/3 c Kalamata pieces
   * 2 Tbsp chopped fresh parsley
   * 2 Tbsp chopped fresh basil
   * salt
   * pepper
   * 1 c shredded Mozzarella
   * 1/4 c grated Parmesan
---+++ PREPARATION
   1. Heat oven to 400
   1. In white pot, over medium-high, heat salted water for pasta.
   1. Cook until al-dente.
   1. Drain in collander and rinse quickly with cold water to stop cooking.
   1. Set aside.
   1. Heat EVOO in same pot over medium-low.
   1. Add garlic and cayenne, saute for about 30 seconds.
   1. Add tomatoes and reduce to low.  Simmer 5-10 minutes until sauce is slightly thickened.
   1. Add olives, parsley and basil.  Season with salt and pepperl.
   1. Fold in the pasta, and about 3/4 of the mozzarella. Top with remaining cheese. 
   1. Cover and place in the oven.  Bake 15 minutes or until cheese melts and bubbles.

( The Modern Dutch Oven Cookbook - kindle )

-- %USERSIG{JMagGuthrie - 2016-09-05}%

This topic: GuthrieFamily > WebHome > Recipes > Meatless > PuttanescaPastaBake
Topic revision: r1 - 2016-09-05 - JMagGuthrie