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Positively Putsca Penne

Submitted by MJ Kittle

Can make this up bout a hundred years in advance! It keeps well and freezes even better! But you probably won�t have to worry bout it cause it usually doesn�t last that long!


  • 1 med. Onion-coarsely chopped
  • 4-6 cloves garlic-chopped ( I use lots more-this is a �to taste� thang!)
  • 3-28 oz cans peeled tomatoes-drained (save juice to thin out sauce if necessary) coarsely chopped or cut up
  • 1-8oz can tomato sauce
  • fresh basil -I use bout 8 leaves cut crosswise�can use more if you like it but CUIDADO!-fresh more pungent than dried stuff!
  • 8 oz mushrooms-sliced kinda thick-you slice too thin they smush up and get �floppy�
  • 1 red and or green bell pepper or combo thereof-halved-quartered and sliced into strips
  • 1-13 oz can artichoke hearts or bout 8 oz drained weight
  • 1-8 oz can ripe olives-sliced
  • handful of green Spanish olives-sliced
  • capers-optional ( I LOVE them)
  • olive oil ( I use only extra virgin-can use regular but tends to be a little too heavy)
  • 1 - 1 1/2 lbs pasta-Penne, Ziti or Mostaccioli-don�t use spaghetti, angel hair or fettuccine-it really bites with this! My fave is the PENNE


  1. Saute onion & garlic in oil
  2. Add peppers
  3. Add Toms & tom sauce & basil
  4. Cook down bout 15-20 min
  5. Add mushrooms
  6. Cook on low bout nother 15-30 min more
  7. Add juice if you need to thin it down but put in more basil if you do
  8. Add artichoke hearts, black & green olives and capers
  9. Cook bout another 15 min or so
  10. Put over pasta