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- iHaveNet.com: Recipes
by Susan Russo
This penne with tomatoes, rosemary, olives, artichokes & capers pasta recipe is from Patricia Wells.
Patricia Wells isn't just any cook. She is the former global restaurant critic of the International Herald Tribune, the only foreigner and female to serve as a restaurant critic for the French newsmagazine "L'Express," the author of 12 cookbooks, and the four-time winner of the James Beard award, the culinary equivalent of an Oscar.
Her cookbook, "The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence," is a reflection upon her years as a cooking instructor, her relationships with students, and her appreciation of shared meals. Her goal is to show the home cook the "joys of combining good food, good wine and friends altogether around the table -- an experience we can enjoy day in and day out, any time."
"There are evenings when I crave pizza but don't have the time to prepare it. That's when I turn to this Penne with Tomatoes, Rosemary, Olives, Artichokes & Capers pasta dish, one that has all my favorite pizza toppings turned into a sauce. Penne is the preferred pasta here, because it's sturdy enough to stand up to the rustic trimmings." -- Patricia Wells
[ Related: About Patricia Wells' 'French Kitchen Cookbook' ]
Penne with Tomatoes, Rosemary, Olives, Artichokes and Capers
Prep Time: 20 minutes
Cook time: 15 minutes
Yield: Makes 6 servings
Penne with Tomatoes, Rosemary, Olives, Artichokes and Capers Ingredients
3 tablespoons course sea salt
1 pound (500 g) Italian penne pasta
2 cups (500 ml) tomato sauce or one 28-ounce (794 g) can diced Italian tomatoes in juice
1 tablespoon finely minced fresh rosemary
1/2 cup (60 g) best-quality brine-cured black olives, pitted and halved lengthwise
12 artichoke hearts marinated in olive oil, drained and cut into bite-size pieces
1/2 cup (60 g) capers in vinegar, drained
1 teaspoon fennel seeds
8 ounces (250 g) Italian whole-milk Mozzarella, cut into bite-size pieces
4 tablespoons fresh basil leaves, torn
Hot red pepper flakes, for serving
Penne with Tomatoes, Rosemary, Olives, Artichokes and Capers Recipe Instructions
1. In the pasta pot, bring 8 quarts (8 liters) of water to a rolling boil over high heat. Add the salt and the pasta, stirring to prevent the pasta from sticking. Cook until tender but firm to the bite.
2. Meanwhile, in a saucepan that is large enough to hold the cooked pasta, combine the tomato sauce or canned tomatoes, rosemary, olives, artichokes, capers, and fennel seeds. Simmer while the pasta is cooking.
3. When the pasta is cooked, remove the pot from the heat. Remove the colander and drain the pasta over the sink, shaking to remove the excess water. Immediately transfer the drained pasta to the sauce in the saucepan. Toss to evenly coat the pasta. Cover and let rest for 1 to 2 minutes to allow the pasta to thoroughly absorb the sauce. Taste for seasoning. Transfer to the warmed soup bowls, and garnish with the cheese and basil. Pass the red pepper flakes.
Wine suggestions:
A favorite household red is the inky-purple Vacqueyras, the southern Rhone wine from Domaine des Amouriers. Their Les Genestes is a typical blend of Grenache, Syrah, and Mourvedre, with lots of spice that marries well with this pasta dish.
[ Related: About Patricia Wells' 'French Kitchen Cookbook' ]
Penne with Tomatoes, Rosemary, Olives, Artichokes and Capers, Pasta, Penne Pasta, French
Available at Amazon.com: The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence
FOOD, DRINK & RECIPES [...]
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Patricia Wells' Penne with Tomatoes, Rosemary, Olives, Artichokes & Capers Pasta Recipe
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Article: Copyright © Tribune Content Agency