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.
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Units: US | Metric
- 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
- 1Heat the oil in a large skillet over low heat.
- 2Add the garlic, shallots and hatch chiles, and saute for 3-4 minutes, careful not to burn the garlic.
- 3Add the tomatoes, crushed red pepper, optional anchovy paste and wine.
- 4Bring 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.
- 5Taste and adjust seasonings if needed.
- 6Toss in the cooked penne.
- 7Arrange slivers of the shaved parmesan on top of each serving, and garnish with reserved parsley. Serve warm.
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Nutritional Facts for Penne Puttanesca With a Southwestern Twist
Serving Size: 1 (251 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 792.0
- Calories from Fat 254
- Total Fat 28.2 g
- Saturated Fat 6.4 g
- Cholesterol 16.5 mg
- Sodium 1132.6 mg
- Total Carbohydrate 103.5 g
- Dietary Fiber 7.9 g
- Sugars 10.1 g
- Protein 24.4 g