Penne Puttanesca
"This is a classic uncomplicated yet delicious pasta dish."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 tablespoon capers
- 4 anchovy fillets
- 8 black olives
- 3 -4 fresh Italian plum tomatoes, peeled and seeded
- 796 ml canned tomatoes
- 1⁄4 cup olive oil
- 2 garlic cloves
- 1 teaspoon chili pepper flakes
- 1 lb ribbed penne
- chopped flat leaf parsley
directions
- Rinse capers and anchovy fillets. Drain and blot with paper towels.
- Pit olives and chop finely. Chop anchovies finely.
- Dice fresh and canned tomatoes.
- Place oil in a saucepan pver low heat. Add whole garkic cloves, tomatoes, capers, olives anchovies and chilli flakes. Cook over high heat for 10 to 12 minutes, stirring occasionally.
- In a large pot, cook the pasta in boiling salted water until al dente.
- Pour one cup of sauce into a hot serving platter.
- Add the drained pasta. Coat well with sauce.
- Serve in 4 heated deep plates or pasta bowls. Garnish each serving with remaining sauce.
- Sprinkle with chopped parsley and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.
