Calamari, Artichoke, and Penne Pasta Monterey Style
4 SERVINGS
Ingredients:
4 1/2 cups Penne pasta (dried)
1/4 cup Olive oil
1 tablespoon Parsley, chopped
1/2 tablespoon Cilantro leaves, chopped
1/2 tablespoon Basil, chopped
1/2 tablespoon Thyme, chopped
1/8 teaspoon Red pepper flakes (dried)
1 ounce, Anchovy fillets
2 Garlic cloves, minced
1 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 tablespoon Capers, drained
1/2 cup Calamata olives, pitted, coarsely chopped
3 cups Baby artichokes, cut into wedges, heart removed, cooked
2 cups Calamari rings and tentacles, cleaned
1/2 cup Parmesan cheese, shaved
to taste Salt and black pepper
Method:
Cook the pasta in boiling salted water until al dente.
Cool the pasta slightly under cold running water. Drain well and toss with 1 tablespoon (15 ml) olive oil to prevent the pasta from sticking together.
Toss the pasta with the chopped herbs and season with the red pepper flakes. Set aside.
4Combine the anchovies and garlic. Mash thoroughly until a paste forms.
Heat the remaining olive oil over medium heat. Add the anchovy-garlic mixture. Add the tomato, capers, and olives. Stir and place over medium heat until the mixture comes to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens to the desired consistency.
Add the artichokes and calamari. Continue cooking for 30 to 60 seconds or until calamari is cooked.
Return the penne to the calamari and reheat.
Divide the pasta onto 4 warm serving plates or bowls, taking care to distribute the artichoke hearts and calamari evenly among the portions. Garnish each portion with shaved Parmesan cheese and a sprinkling of salt and pepper.
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