Recipe for Puttanesca Sauce with Cannellini Beans 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
12 oz Penne
1/3 cup Olive oil
1 tbl Minced garlic
4 cup Canned plum tomatoes, drained and chopped
1/2 tsp Dry oregano
1/2 tsp Red pepper flakes
2 tbl Drained capers
12 x Pitted oil-cured black olives, halved
2 oz Anchovies, drained and minced
16 oz Cannellini beans drained, rinsed and roughly chopped
Salt and pepper, to taste
Instructions:
Instructions: Bring salted water to a boil. Add penne and cook for 8 to 10 minutes or until tender but still firm to the bite.

Meanwhile in a large saucepan heat the olive oil over moderate heat. When hot add the garlic and saute for a few seconds. Add the tomatoes, oregano, red pepper flakes, capers and olives. Simmer the sauce, covered, for 10 minutes. Uncover and simmer another 10 minutes, stirring on occasion, for 20 minutes. When done stir in the anchovies, beans, salt and pepper and simmer 5 minutes to heat through.

Drain pasta and portion it out into a great big bowl. Spoon the sauce on the top and toss lightly. Garnish with parsley.

Yield: 4 servings

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