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Penne Puttanesca
This is a quick pasta dish made from ingredients that most people have on hand. Feel free to substitute any of the ingredients.
Servings Prep Time
4people 20minutes
Cook Time
20minutes
Servings Prep Time
4people 20minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Bring a large pot of water to the boil. Add salt and then add the dried penne. Cook until al dente. Drain, reserving a little of the cooking water.
  2. In a pan large enough to contain the sauce and the cooked pasta, heat 2 tablespoons of the oil over a low to medium heat. Add the onion and garlic. Cook for 3 minutes, stirring occasionally. Turn up the heat to medium and add the chilli flakes, half the parsley, anchovies, tomato paste and dried oregano. Stir for 1 minute. Then add the tomatoes, capers and olives. Stir occasionally. The sauce will be done when the tomatoes start breaking down, about a further 4 minutes.
  3. Stir the drained penne into the sauce. Add all or part of the reserved cooking liquid if you need to thin the sauce.
  4. Serve immediately onto plates. Sprinkle the remaining parsley, the remaining 1 tbsp of olive oil and the grated parmesan over the top.
Recipe Notes

I used white anchovies (brined in vinegar) instead of the usual bottled anchovies.  If normal anchovies challenge your taste-buds, you will find that white anchovies are much milder.  You can buy white anchovies here or from better delicatessens.

Good parmesan is worth it, you don’t need as much as cheaper varieties. You can buy grano padano or parmigiano reggiano at better delicatessens.

https://compassandfork.com/recipe/penne-puttanesca-in-celebration-of-the-milan-expo/
https://compassandfork.com/recipe/penne-puttanesca-in-celebration-of-the-milan-expo/