This Pasta Puttanesca features anchovy filets sautéed in extra virgin olive oil, with chili flakes, thinly sliced garlic, capers, and plum tomatoes. These ingredients are simmered together and tossed with briny Kalamata olives. The dish is finished by tossing the tomato sauce with Al Bronzo Penne with fresh parsley. The ridges in the Penne Pasta hold the sauce perfectly making it the perfect pasta shape for this simple yet beautiful dish.
Total Time
40min
4.5
2 Ratings
Author: Barilla
Servings:
6
Ingredients
•
1
box
(16 oz)
Penne Pasta
•
2
Tbsp
Extra-Virgin Olive Oil
•
2
Anchovy Fillets in Oil
•
1
clove
Garlic
, sliced
•
1/2
cup
Kalamata Olives
•
2
Tbsp
Capers in Salt
•
1.1
lb
Plum Tomatoes
, peeled
or Cherry Tomato
•
1
Tbsp
Chopped
Fresh Parsley
•
to taste
Chili Peppers
•
to taste
Salt
(optional)
Cooking Instructions
1.
In a skillet, sauté Garlic (1 clove) with Extra-Virgin Olive Oil (2 Tbsp) and Chili Peppers (to taste), taking care that it does not get too brown.
2.
Add Capers in Salt (2 Tbsp) and Anchovy Fillets in Oil (2) and continue cooking for two more minutes.
3.
Turn up the heat and add Plum Tomatoes (1.1 lb). If necessary, add Salt (to taste) and continue cooking on high heat for around 5 minutes, mixing now and again and adding the Kalamata Olives (1/2 cup).
4.
Meanwhile, cook Penne Pasta (1 box) according to the package directions.
5.
Drain pasta and dress with the sauce and a sprinkle of Fresh Parsley (1 Tbsp).
Author's Notes
Yields 7 servings.
If you are using fresh chili, you will need to slice it up. If you prefer dried chili crush it up using single-use gloves.
Nutrition Per Serving
CALORIES
379
FAT
8.6 g
PROTEIN
11.0 g
CARBS
62.3 g
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