Penne Puttanesca Recipe

Name: Penne Puttanesca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon capers; 4 anchovy fillets; 8 black olives; 3 -4 fresh Italian plum tomatoes, peeled and seeded; 796 ml canned tomatoes; ¼ cup olive oil; 2 garlic cloves; 1 teaspoon chili pepper flakes; 1 lb ribbed penne; chopped flat leaf parsley

Servings: persons

1 tablespoon capers
4 anchovy fillets
8 black olives
3 -4 fresh Italian plum tomatoes, peeled and seeded
796 ml canned tomatoes
¼ cup olive oil
2 garlic cloves
1 teaspoon chili pepper flakes
1 lb ribbed penne
chopped flat leaf parsley

1
Rinse capers and anchovy fillets.
2
Drain and blot with paper towels.
3
Pit olives and chop finely.
4
Chop anchovies finely.
5
Dice fresh and canned tomatoes.
6
Place oil in a saucepan pver low heat.
7
Add whole garkic cloves, tomatoes, capers, olives anchovies and chilli flakes.
8
Cook over high heat for 10 to 12 minutes, stirring occasionally.
9
In a large pot, cook the pasta in boiling salted water until al dente.
10
Pour one cup of sauce into a hot serving platter.
11
Add the drained pasta.
12
Coat well with sauce.
13
Serve in 4 heated deep plates or pasta bowls.
14
Garnish each serving with remaining sauce.
15
Sprinkle with chopped parsley and serve.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon capers, 4 anchovy fillets, 8 black olives, 3 -4 fresh Italian plum tomatoes, peeled and seeded, and more.

Yes, Penne Puttanesca falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne Puttanesca

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