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Penne Puttanesca

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  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Serves: 4
  • From: Cucina Etc. RD.ca web exclusive

Directions

  1. Rinse capers and anchovy fillets. Drain and blot with paper towels.
  2. Pit olives and chop finely. Chop anchovies finely.
  3. Dice fresh and canned tomatoes.
  4. Place oil in a saucepan over low heat. Add whole garlic cloves, tomatoes, capers, olives, anchovies and chili flakes. Cook over high heat for 10 to 12 minutes, stirring occasionally.
  5. In a large pot, cook the pasta in boiling salted water until al dente.
  6. Pour one cup of sauce into a hot serving platter.
  7. Add the drained pasta. Coat well with sauce.
  8. Serve in 4 heated deep plates or pasta bowls. Garnish each serving with remaining sauce.
  9. Sprinkle with chopped parsley.

Ingredients

  • 15 ml (1 tbsp) capers   
  • 4 anchovy fillets    
  • 8 black olives        
  • 3 or 4 fresh Italian plum tomatoes, peeled and seeded    
  • 796 ml (28 oz) canned tomatoes   
  • 60 ml (¼ cup) olive oil    
  • 2 garlic cloves    
  • 15 ml (1 tsp) chili pepper flakes   
  • 450 g (1 lb) ribbed penne   
  • Flat parsley, chopped to taste  

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