TZUTC: -0700   
   MSGID: 34494.fidonet_cooking@1:105/500 2d614227   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Penne Puttanesca   
    Categories: Pasta   
         Yield: 4 Servings   
       
         2 tb Olive oil   
         3 cl Garlic; up to 5, minced   
        28 oz Can crushed tomatoes   
       1/2 c  Black gaeta olives;   
              - pitted, sliced   
       1/4 c  Green olives; pitted, sliced   
         2 tb Capers; drained, chopped   
       1/2 ts Red pepper flakes   
              Salt   
              Black pepper; freshly ground   
         1 lb Penne   
         2 tb Fresh parsley; minced   
       
     Heat the olive oil in a large saucepan over medium heat. Add the   
     garlic and cook, stirring, until fragrant, about 30 seconds. Stir in   
     the tomatoes, black and green olives, capers, red pepper flakes, and   
     salt and pepper to taste. Reduce the heat to low and simmer, stirring   
     occasionally, for 10 to 15 minutes to blend the flavors.   
        
     While the sauce is simmering, bring a large pot of salted water to a   
     boil over high heat. Cook the penne, stirring occasionally, until al   
     dente.   
        
     Drain the pasta and place in a large, shallow bowl. Add the sauce and   
     toss gently to combine. Sprinkle with the parsley and serve hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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