Penne Puttanesca

By Mike_67

Penne is the perfect cut of pasta for this sauce. The small tubes capture pungent, flavorful bits of olives, capers and anchovies, while the tender pieces of tomato cling to the ribbed exteriors.

This recipe has been modified from the Williams-Sonoma recipe referenced as the source.

Ingredients

• Ingredients:
• 2 oz. tin of anchovies packed in olive oil
• 1 small white onion, minced
• 4 – 6 garlic cloves, minced (per taste)
• 2 lb. plum tomatoes, seeded and diced
• 1 cup pitted and sliced Kalamata olives
• 1/4 cup drained capers
• 1/2 tsp. crushed red pepper flakes
• Salt and freshly ground pepper, to taste
• 2 Tbs. finely chopped fresh flat-leaf parsley
• 1 lb. dried penne pasta
• Optional: Parmigiano-Reggiano

Preparation

Step 1

Directions:
Add anchovies and their olive oil to a large (6 qt.) sauté pan. Add red pepper flakes and cook over medium heat while stirring until the anchovies “melt”. Add minced garlic and sauté for 1 minute or so being sure not to burn the garlic. Add minced onions and sauté until soft reducing heat as necessary to prevent garlic from scorching.

Add the tomatoes, olives, and capers 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 the sauté pan with the puttanesca sauce; toss gently to mix. Cover and simmer over low heat for 5 min. or so to allow the pasta and sauce to blend. Divide the pasta among individual bowls and serve immediately. Top with Parmigiano-Reggiano if using.