Prostitute's Penne*

*TFD: When the Italian to English translation of "puttanesca" is "prostitute", how can you resist a title like this?

     I was all set for my business dinner tonight at Giuliana and Bill Rancic's restaurant, RPM, until the client cancelled last minute. Unfortunately, my craving for Italian food cannot be cancelled that easily. On the other hand, I want to try and keep dinner on the lighter side because I know I'm going to be eating plenty of calorie-packed goodies on my trip to New Orleans this weekend. So here's how I'm going to do it... 

Penne Puttanesca

Ingredients:

2 tbsp. olive oil

3 garlic cloves, minced

2 (14.05 oz.) cans diced tomatoes, drained**

1/2 cup pitted kalamata olives, sliced

2 tbsp. capers

1/3 cup basil, chopped

1 cup artichoke hearts, quartered

1/2 tsp. crushed red pepper flakes ~~~ CLH

Salt and freshly ground black pepper, to taste

1 lb. penne pasta, cooked

Parmesan cheese, grated

**TFM: You can use fresh tomatoes as well, but I think the canned one's taste better and not to mention - easier!

Directions: 

Heat oil in a large pan over medium heat. Add garlic and sauté for a few minutes being careful not to burn. 

Add tomatoes, olives, capers, basil, artichoke hearts, red pepper flakes and salt and pepper to taste.

Bring sauce to a boil, then reduce heat and simmer for about 10 minutes. 

Toss sauce with cooked pasta. Dish onto plates and sprinkle with Parmesan cheese.

Serve with a side salad and crusty bread.