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Hi ,

I hope you are having a great day.

While my kids have been crying the back to school blues, I’m actually happy
to be back to work. My European vacation was so relaxing and inspiring.
The food in Italy was amazing, as you can imagine. I definitely gained a
couple pounds from all that pasta but it was worth it for all those authentic

Today, I have an Italian inspired recipe from Bertucci’s. You will love the
seasoning in this pasta dish. For the best results, use fresh herbs.

New Secret Recipe

Bertucci’s Penne Puttanesca
For the Sauce:
6-oz Extra-Virgin Olive Oil
1 tbsp Garlic, chopped
2 tbsp Italian Parsley, chopped
2 tbsp Fresh Oregano Leaves
2 tbsp Capers
1 cup Black Olives, coarsely chopped
3 cups Diced Tomatoes
2 each Anchovies, chopped (optional)
For the Pasta:
2 lbs Penne
2 tbsp Sea Salt
8 fluid oz Pasta Broth
3 oz Grated Romano Cheese
In a large bowl, mix all the ingredients for sauce together. Refrigerate.

In a large pot, bring 1 ½ gallons of water to a boil. Season with a sea salt and bring to a boil again.
Drop the pasta in the water, stir well and cook until pasta is al dente, about 8 minutes.
Drain the pasta and place again in the pot. Reserve one cup of the pasta water.
Heat the sauce and pasta broth in a sauté pan. Add pasta and mix well.
Transfer to platter and serve sprinkled with Romano cheese.
Serves 6-8 people

Source: Bertucci’s

Until Next Time… Be Well!

Kind Regards,


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