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 Tbl 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 saute, 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.
Originally Submitted
8/21/2011
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