Penne Puttanesca
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
4
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Calories
644 kcal
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Course
Main Course
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Cuisine
Italian
Penne Puttanesca
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Ultra flavorful pasta with capers, olives, anchovies, garlic, tomatoes, and fresh basil and parsley. Simple and can be made in about 35 minutes.
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Ingredients
- 1 pound (454g) penne pasta
- 1 28-ounce can plum tomatoes hand crushed or blender pulsed
- 1 cup (140g) olives pitted and chopped, see notes below
- 2 tablespoons capers rinsed
- 1/4 cup (60g) extra virgin olive oil
- 1/4 cup (60g) tomato paste
- 6 cloves garlic sliced
- 5 anchovy fillets mashed
- 1/2 teaspoon chili flakes
- salt and pepper to taste
- 3 tablespoons minced flat-leaf Italian parsley
- 3 tablespoons basil hand torn
- 1 cup (240g) reserved pasta water will most likley not need all of it
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Instructions
- Bring a large pot of water to boil with 2 tablespoons of kosher salt.
- Heat a large pan to medium-low and wait 2-3 minutes for it to heat up. Once the pan is hot, add a ¼ cup of extra virgin olive oil then the garlic and anchovies.
- Cook until the garlic turns golden and the anchovies mostly dissolve (about 3 minutes), then add the chili flakes and cook for 30 seconds more.
- Next, add in the tomato paste and cook for 5 minutes stirring frequently.
- Add the plum tomatoes, capers, and olives and stir them all together. Bring the sauce to a simmer. While the sauce is simmering boil the pasta until al dente.
- Add 2 ounces of pasta water to the pan and turn heat to medium. Add the pasta to the sauce and stir quickly. Mix well and/or toss to emulsify. Cook for only 30-60 seconds being mindful to not overcook the pasta.
- Turn off the heat and taste test. Adjust salt and pepper if required. Sprinkle the parsley and basil onto the pasta and serve in bowls with a drizzle of extra virgin olive oil. Enjoy!
Notes
- There are many salty ingredients in this dish. Often no extra salt is needed. Adjust according to taste.
- Oil-cured black olives are my number one pick for pasta puttanesca. If using oil-cured olives you must rinse them because they are extremely salty.
- Other good choices include Gaeta, Sicilian (Castelvetrano), or Greek Kalamata.
- Anchovies are best purchased in jars. They can be refrigerated and used when needed.
- Leftovers can be saved for up to 3 days and reheated in the microwave.
Nutrition Information
Show Details
Calories
644kcal
(32%)
Carbohydrates
96g
(32%)
Protein
23.9g
(48%)
Fat
21.1g
(32%)
Saturated Fat
2.9g
(15%)
Cholesterol
21mg
(7%)
Sodium
1363mg
(57%)
Potassium
545mg
(16%)
Fiber
7.4g
(30%)
Sugar
11.9g
(24%)
Calcium
115mg
(12%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Calories | 644kcal | 32% |
| Carbohydrates | 96g | 32% |
| Protein | 23.9g | 48% |
| Fat | 21.1g | 32% |
| Saturated Fat | 2.9g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 1363mg | 57% |
| Potassium | 545mg | 12% |
| Fiber | 7.4g | 30% |
| Sugar | 11.9g | 24% |
| Calcium | 115mg | 12% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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