Penne Puttanesca

A perfect recipe in which to use your tomato sauce! 

Divine, spicy and wonderful. Oh, and fast. I love to make this for dinner parties!

Penne Puttanesca

from Gwyneth Paltrow’s My Father’s Daughter

Serves 4

3/4 lb. (3/4 box) Penne

2 tbsp. EVOO

2 garlic cloves, peeled and thinly sliced

Pinch red chili flakes (or more, if you like it REALLY hot)

5 olive-oil packed anchovies (I PROMISE, they dissolve, you will not see a trace of them in the sauce!)

1 heaping tbsp. salt-packed capers, rinsed

1/2 c. putted black olives

2 c. basic tomato sauce 

1/2 tsp. black pepper, plus more for serving

1/4 c. torn fresh parsley, for garnish (optional)

Bring a large pot of water to a rolling boil and salt generously. Drop in the penne and cook until al dente.

Meanwhile, put the EVOO in a medium skillet over medium heat and add the garlic and chile flakes. Cook for about a minute, adjusting the heat to avoid burning the garlic. Add the anchovies and stir for another minute, or until they begin to break down. Add the capers and olives, crushing them gently with the back of a wooden spoon, and cook for one minutes, or until quite fragrant (It will smell awesome). Stir in the tomato sauce and black pepper. BRing the heat to high, bring to a boil, and then reduce the heat to medium and let bubble for about 10 minutes, or until thickened. The penne should be done at this point. Drain pasta, reserving a few tablespoons of the pasta cooking water. Add pasta to skillet with sauce and stir to coat, adding a bit of the cooking water if necessary to get the sauce to the right thickness. Scatter the parsley over the pasta, add a bit more black pepper, and serve.


One thought on “Penne Puttanesca

  1. Pingback: Cooking 101: Basic Tomato Sauce | Emily's Midwest Kitchen

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