|Prep for the sauce, all measured out|
When I thought we had about 10 minutes left, I started the pasta (start it earlier!!). Though the recipe calls for 1 lb of penne, I used only 1/2 lb since that was about all our pot could safely hold. This ended up being a blessing in disguise since it made the pasta to sauce ratio PERFECT! If you like your pasta with a more substantial sauce, make just 1/2 lb, it's still plenty for two people. We kept the sauce covered and on low heat while the pasta cooked, then strained the pasta, put it back in the pot and added the sauce. We mixed it up and served it up in bowls to make it easier. Sorry for the lack of pictures of the finished product, but James and I were both pretty hungry by the time we finished. We both had two bowls of the piccata, which amounted to about 4 scoops from a pasta spoon each. (I actually had thirds because it was so yummy, but that was a bit too much food.) We still had enough left over for a full serving afterwards. If you're going to save it, be aware that when it's reheated, the sauce isn't as sauce-y, but it's still really good.