Penne Puttanesca With a Southwestern Twist

Submitted by cmacooks

"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."

 

• Ready In: 45mins
• Ingredients: 17
• Serves: 4

ingredients

• 453.59 g penne rigate, cooked and drained
• 78.78 ml olive oil
• 14.79 ml minced garlic clove
• 14.79 ml shallot, minced
• 29.58 ml hatch chiles, minced
• 4.92 ml crushed red pepper flakes
• 709.77 ml diced tomatoes, drained
• 177.44 ml kalamata olive, coarsely chopped
• 177.44 ml dry red wine
• 44.37 ml capers, chopped
• 4.92 ml anchovy paste (optional)
• 14.79 ml fresh rosemary, finely chopped
• 29.58 ml fresh basil, finely chopped
• 29.58 ml fresh oregano, finely chopped
• 29.58 ml fresh parsley, chopped, divided
• 177.44 ml parmesan cheese, shaved
• salt and pepper, to taste

directions

1. Heat the oil in a large skillet over low heat.
2. Add the garlic, shallots and hatch chiles, and saute for 3-4 minutes, careful not to burn the garlic.
3. Add the tomatoes, crushed red pepper, optional anchovy paste and wine.
4. 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.
5. Taste and adjust seasonings if needed.
6. Toss in the cooked penne.
7. Arrange slivers of the shaved parmesan on top of each serving, and garnish with reserved parsley. Serve warm.