Penne Alla Puttanesca

By KimberlyB

Ingredients

• 8-10 salt-packed anchovy fillets
• kisher salt
• shredded chicken
• 6 TBS olive oil
• 1/2 medium red onion, cut into 1/4" dice
• 4 cloves garlic, thinly sliced
• 1 1/2 c strained tomatoes, simmered until reduced by half
• 1 1/2 to 2 tsp hot red pepper flakes
• 1 pound penne
• 2 TBL salt-packed capers, rinsed and soaked overnight in cold water
• 1/3 cup pitted olives coarsely chopped
• 1/3 c coarsely chopped fresh Italian parsley
• Freshly grated parmigiano-reggiano,

Details

Servings 6
Preparation time 30mins
Cooking time 40mins
Adapted from foodnetwork.com

Preparation

Step 1

1. Put the anchovies in a small bowl and set it in the sink under a stream of cold running water for 20 minutes. Drain. the anchovies, pat dry and coarsely chop them.

2. Bring 6 quarts of water to a boil in a large pot and add 3 TBL kosher salt.

3. Meanwhile, combine the oil, onion, garlic and anchovies in another large pot and cook over medium heat, stirring, until the onion is lightly browned and the anchovies have broken down, about 5 minutes. Add the tomatoes and red pepper flakes and cook, stirring, until fragrant, about 3 minutes. Remove from the heat.

4. Drop the pasta into the boiling water and cook until just al dente. Drain, reserving 3/4 cup of the pasta water.

5. Add the pasta and the reserved pasta water to the tomato mixture and stir and toss over medium heat until the pasta is well coated. Stir in the capers, olives and parsley and serve immediately, with grated parmigiano on the side.