Penne Puttanesca
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 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
Description
This Penne Puttanesca features a savory sauce blending plum tomatoes, pitted chopped olives (such as oil-cured or Gaeta), rinsed capers, sliced garlic, mashed anchovy fillets, and chili flakes cooked in extra virgin olive oil. The garlic and anchovies cook until softened and mostly dissolved, creating a depth of umami. Tomato paste is cooked in to intensify flavor before adding plum tomatoes and briny ingredients. Simmering the sauce melds these tastes while penne pasta cooks separately to al dente. A small amount of reserved pasta water is added to emulsify and loosen the sauce before combining it fully with the pasta. Fresh flat-leaf parsley and basil finish the dish with herbal brightness. Salt is added sparingly due to the saltiness of anchovies, capers, and olives. This preparation balances bold flavors with pasta's firm texture for a complex, classic Italian meal.
Ingredients
- 1 pound (454g) penne pasta
- 1 ounce can plum tomatoes hand crushed or blender pulsed
- 1 cup (140g) olive 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 to taste
- black pepper to taste
- 3 tablespoons Italian flat-leaf parsley minced
- 3 tablespoons basil hand torn
- 1 cup (240g) water will most likley not need all of it, reserved pasta water
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
- Adjust added salt carefully because the anchovies, capers, and olives contribute significant saltiness to the dish.
- Oil-cured black olives work best but must be rinsed to reduce saltiness; Gaeta, Sicilian Castelvetrano, or Kalamata olives are also suitable.
- Use anchovies from jars for convenient storage and shelf life.
- Store leftovers in an airtight container refrigerated up to 3 days; reheat gently in a microwave or on stovetop.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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