Penne Puttanesca

By Pollin

Ingredients

• 1/2 * 1/2 cup extra-virgin olive oil
• 1 * 1 small white onion, minced
• 4 * 4 garlic cloves, finely sliced
• 2 * 2 lb. plum tomatoes, seeded and diced
• 1 * 1 cup pitted and sliced Kalamata, nicoise
• or gaeta olives
• 1/4 * 1/4 cup drained capers
• 1/4 * 1/4 cup coarsely chopped cured anchovy fillets
• 1/4 * 1/4 tsp. crushed red pepper flakes
• * Salt and freshly ground pepper, to taste
• 2 * 2 Tbs. finely chopped fresh flat-leaf parsley
• 1 * 1 lb. dried penne pasta

Details

Servings 4
Adapted from williams-sonoma.com

Preparation

Step 1

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.