Penne Puttanesca
This pasta puttanesca recipe is a flavor-packed dish that combines the briny taste of olives and capers with the umami richness of anchovies. The savory tomato sauce infused with garlic, onions, and red pepper flakes creates a perfect balance of flavors. Tossed with al dente penne pasta, this dish is a delicious and satisfying meal that is sure to please your taste buds.
— Constant Cookbook
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, nicoise
- or 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
Instructions
- 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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