Bertucci's Corporation, a casual-dining chain, owns a collection of full-service Italian restaurants that operate under the name "Bertucci's Brick Oven Pizzeria." During the early years of the 21st century there were roughly 80 Bertucci's restaurants scattered throughout the northeastern United States, each of which featured wood-fired brick ovens, which cook hotter than conventional pizza ovens, and served Tuscan-styled food, including gourmet pizzas, salads, soups, seafood, and pasta dishes. Founded in suburban Boston by Joseph Crugnale, Bertucci's expanded quickly during the 1980s and 1990s, growing from a single restaurant in 1981 to a sprawling restaurant chain by the mid-1990s. N.E. Restaurant Co. Inc., Bertucci's owner since 1998, adopted the Bertucci's name in 2001.
Bertucci's Penne Puttanesca
6 ounces extra virgin olive oil
1 tablespoon garlic, chopped
2 tablespoons Italian parsley, chopped
2 tablespoons fresh oregano leaves
2 tablespoons capers
1 cup black olives, coarsely chopped
3 cups diced tomatoes
2 anchovies, chopped (optional)
2 lbs. penne
2 tablespoons sea salt
8 ounces pasta broth
3 ounces 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.