Prep 20 mins
Cook 25 mins
This is a version of Penne Puttanesca that I created for a contest at work. It's a little different! A crisp green salad and sourdough bread is all you need to round out this simple meal.
- 1 lb penne rigate, cooked and drained
- 1⁄3 cup olive oil
- 1 tablespoon minced garlic clove
- 1 tablespoon shallot, minced
- 2 tablespoons hatch chiles, minced
- 1 teaspoon crushed red pepper flakes
- 3 cups diced tomatoes, drained
- 3⁄4 cup kalamata olive, coarsely chopped
- 3⁄4 cup dry red wine
- 3 tablespoons capers, chopped
- 1 teaspoon anchovy paste (optional)
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons fresh basil, finely chopped
- 2 tablespoons fresh oregano, finely chopped
- 2 tablespoons fresh parsley, chopped, divided
- 3⁄4 cup parmesan cheese, shaved
- salt and pepper, to taste
- Heat the oil in a large skillet over low heat.
- Add the garlic, shallots and hatch chiles, and saute for 3-4 minutes, careful not to burn the garlic.
- Add the tomatoes, crushed red pepper, optional anchovy paste and wine.
- Bring to a boil and cook for 5 minutes. Lower the heat to medium low and add the olives, capers, and fresh herbs (reserve one tablespoon parsley for garnish), and cook for 5 minutes longer.
- Taste and adjust seasonings if needed.
- Toss in the cooked penne.
- Arrange slivers of the shaved parmesan on top of each serving, and garnish with reserved parsley. Serve warm.