Name: Penne puttanesca
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 375 gram penne; 2 tablespoon olive oil; 1 small red onion, finely chopped; 2 cloves garlic, thinly sliced; 400 gram can diced tomatoes; 4 anchovy fillets, finely chopped; 1 cup pimiento-stuffed green olives, halved; 1 tablespoon drained capers, finely chopped; 1/2 teaspoon dried chilli flakes; 1/2 cup chopped flat-leaf parsley; shaved parmesan, to serve

Penne puttanesca

With olives, capers, chillies and tomatoes, puttanesca is a lovely light summer sauce for pasta. If you've got the winter blues, then cook up a batch on a cold night to cheer yourself up.

Serves 4

Prep

15M

Cook

15M

Total

30M

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Ingredients

375 gram penne

2 tablespoon olive oil

1 small red onion, finely chopped

2 cloves garlic, thinly sliced

400 gram can diced tomatoes

4 anchovy fillets, finely chopped

1 cup pimiento-stuffed green olives, halved

1 tablespoon drained capers, finely chopped

1/2 teaspoon dried chilli flakes

1/2 cup chopped flat-leaf parsley

shaved parmesan, to serve

Method

1.Cook pasta in a large saucepan of boiling salted water for 12 minutes or until tender but still firm to the bite. Drain; return to pan.

2.Meanwhile, heat oil in a medium frying pan over moderate heat. Cook and stir onion and garlic for 3 minutes or until soft. Add tomato, anchovy, olives, capers and chilli. Bring to the boil. Reduce heat to low; simmer, uncovered, for 5-7 minutes or until sauce thickens. Stir in parsley.

3.Add sauce to pasta then toss to combine. Serve at once topped with parmesan.

If you don’t like anchovies, try 100g finely chopped salami or bacon. Add to pan with onion and garlic.
Note

Woman's Weekly Food

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Ingredients

Method

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