Vegetarian Penne alla Puttanesca
By Margannl
Ingredients
- 2 Tbs. extra-virgin olive oil
- 2 large cloves garlic, smashed and peeled
- 1 medium yellow onion, finely chopped
- 1 tsp. finely grated orange zest (from half a medium orange)
- 1/2 tsp. dried oregano
- 1/4 tsp. crushed red pepper flakes
- 1/2 cup dry white wine
- One 28-oz. can whole tomatoes, coarsely chopped, juice reserved
- 1/3 cup pitted Kalamata olives, rinsed and quartered
- 2 Tbs. capers, rinsed
- Kosher salt and freshly ground black pepper
- 8 oz. whole-grain penne pasta
- 1/2 cup grated Pecorino Romano
Details
Adapted from finecooking.com
Preparation
Step 1
Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook until golden, 2 to 3 minutes. Add the onion, orange zest, oregano, and pepper flakes and cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Add the wine and simmer until it has almost evaporated, about 2 minutes. Stir in the tomatoes and their juice, olives, and capers. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook until the sauce has thickened, about 20 minutes. Season to taste with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain well.
Pour the pasta into the skillet and toss with the sauce. Divide the pasta among 4 bowls and sprinkle with cheese and parsley.
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