Penne Puttanesca
Serves 4.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1 small white onion, minced
- 4 garlic cloves, finely sliced
- 2 lb. plum tomatoes, seeded and diced
- 1 cup pitted and sliced Kalamata, nicoiseor gaeta olives
- 1/4 cup drained capers
- 1/4 cup coarsely chopped cured anchovy fillets
- 1/4 tsp. crushed red pepper flakes
- Salt and freshly ground pepper, to taste
- 2 Tbs. finely chopped fresh flat-leaf parsley
- 1 lb. dried penne pasta
Directions
In a saucepan over medium heat, warm the olive oil. Add the onion and garlic and sauté, stirring occasionally, until tender and translucent, 3 to 5 minutes.Add the tomatoes, olives, capers, anchovies and red pepper flakes, bring to a simmer and reduce the heat to medium-low. Simmer until the tomatoes are tender and begin to break down, 25 to 30 minutes. Season with salt and pepper and stir in the parsley. Keep the sauce warm.
Bring a large pot two-thirds full of water to a boil. Add salt and the pasta and cook according to the package instructions until al dente (tender but firm to the bite). Drain the pasta, transfer to a large bowl and add the puttanesca sauce; toss gently to mix. Divide the pasta among individual bowls and serve immediately.
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Rated 5 out of
5
by
martawillcox from
Terrific store cupboard classic
A very tasty, easy, quick weeknight meal. I also like it a lot because all the ingredients are from the store cupboard (if you use canned tomatoes instead of fresh, like me) and can be thrown together if I haven't had time to shop.
Beautiful balance of flavours. I definitely recommend.
Date published: 2015-04-22
Rated 5 out of
5
by
RON852 from
Excellent Sauce
This makes an excellent tasting sauce. Since we like extra spicy foods, I always add pepperoncini's and artichoke hearts. You can also at the very end add shrimp or clams if you want a fantastic light seafood dish
Date published: 2014-12-21