Penne Puttanesca

Number of servings : 4 Prep time: 15 minutes Cooking time: 15 minutes Type of meal : | Main Courses

Number of servings : 4

Prep time: 15 minutes

Cooking time: 15 minutes

Type of meal : | Main Courses | Main Courses

Special diet :

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  

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.

Nutritional information:

Penne Puttanesca
Penne Puttanesca