Olives, Capers, Anchovies: A Spicy Way To Do Marinara

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Robin Maddox of Seattle is a connoisseur of pasta with puttanesca sauce, the piquant marriage of olives, capers, anchovies and hot pepper flakes in a marinara base.

She has tried recipes from cookbooks and sampled the dish at several Italian restaurants, but none can compare, she says, to the version served at Salvatore Ristorante Italiano on Roosevelt Way.

Owner Salvatore Anania shared his recipe for Penne Puttanesca, one of the most ordered dishes at his busy informal neighborhood restaurant. You can substitute ziti or mostaccioli as the pasta for this spicy sauce.

Penne Puttanesca

4-6 servings

Marinara base:

4 medium cloves garlic, peeled and coarsely chopped

20 large fresh basil leaves, coarsely chopped

1/2-1 teaspoon salt

1/2-1 teaspoon freshly ground black pepper

1/4 cup cold water

16 ounces (2 cups) canned crushed tomatoes

Puttanesca sauce:

1/2 cup olive oil

8 flat anchovy fillets, rinsed and drained

3 medium cloves garlic, peeled and minced

2 tablespoons finely chopped fresh parsley

1 tablespoon crushed red pepper flakes

1/4 cup capers, rinsed and drained

24 pitted Kalamata olives

16 ounces penne pasta (or substitute ziti or mostaccioli)

1/4 cup grated Parmesan cheese

1. To prepare the marinara base: Combine the garlic and basil in a food processor or blender and chop finely. Add the salt, black pepper and water; process 30 seconds. Stir into the tomatoes and set aside.

2. To prepare the puttanesca sauce: Heat the olive oil in a large saute pan. Add the anchovies and cook, mashing with the back of a spoon, until disintegrated. Add the garlic, parsley and crushed red pepper flakes. Cook 1 minute. Add the capers and olives; cook 20 seconds.

3. Stir in the marinara base and simmer 5 minutes. Keep warm.

4. Cook the pasta in lots of boiling water according to package directions. Drain and put back into the hot pan.

5. Add the sauce and Parmesan. Stir well and transfer to a heated bowl for serving.

Note: The original recipe called for 2 tablespoons salt and 3 tablespoons crushed red pepper flakes. Times testers felt that the reduced amounts were adequate.

Data per serving Calories 528 Protein 14g Fat 25g Carbohydrates 65g Sodium 1019mg Saturated fat 4g Monounsaturated fat 14g Polyunsaturated fat 2g Cholesterol 8mg