Best Penne Alla Puttanesca Recipes

Penne Alla Puttanesca image

Provided by HeatherFeather

Categories Sauces

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

2 medium onions, chopped finely
6 garlic cloves, peeled, chopped finely
1 -2 red chile, chopped finely
1 cup fresh flat-leaf parsley, chopped finely (1 large handful)
100 g pitted black olives, chopped (drained weight)
5 tablespoons capers
1 (50 g) can anchovies packed in oil, drained, chopped finely
4 (400 g) cans chopped tomatoes
extra virgin olive oil, to taste
sugar, to taste (a tspful or so, depends on the acidity of the tomatoes)
salt and pepper, to taste
16 ounces penne pasta, cooked, drained

Steps:

Over medium-low heat, saute the onions, garlic, and chilli in a couple of Tbsp of olive oil until soft, about 10-15 min, stirring occasionally.
Add the parsley and season well.
Pour in the canned tomatoes, stirring the mixture well, then stir in the olives, capers, anchovies, a small amount of sugar (to reduce acidity), some more seasoning to taste, and a drizzle of olive oil(optional, I didn't add any extra oil).
Let simmer over low heat, uncovered, stirring occasionally, for about 45 min to a an hour, until thick and reduced and the color has darkened to a reddish-brown.
Test for flavors and adjust seasoning, adding more salt & pepper and/or another pinch of sugar as needed.
Cook the pasta according to the instructions on the package, drain(reserving some of the liquid) and then return to the pan.
Ladle in a few helpings of the sauce at a time, stopping to stir the mixture, until all of the pasta has been generously coated, serving the rest on the side.
This sauce is very thick, which we loved, but adding a bit of the pasta cooking liquid will thin it if you prefer a bit looser sauce.
Serve immediately.

Nutrition Facts : Calories 384.1, Fat 4.9, SaturatedFat 0.8, Cholesterol 7.1, Sodium 686.9, Carbohydrate 78.1, Fiber 13.3, Sugar 9.1, Protein 11.7

Easy One-Skillet Penne alla Puttanesca image

Categories Pasta

Time 30m

Yield 4

Number Of Ingredients 13

3 small cans of whole peeled tomatoes with their juices (15oz. each)
4 TBSP. extra virgin olive oil
6 med. cloves of garlic, minced
6 anchovy fillets, packed in olive oil, minced
½ tsp. red pepper flakes
½ tsp. sea salt
2 cups of water, room temperature
12 oz. small size penne or thin spaghetti
½ cup Kalamata olives, pitted & chopped coarse
2-3 TBSP. small capers, rinsed well
4 TBSP. fresh parsley, minced
--- more sea salt & freshly ground black pepper
--- freshly grated Parmesan cheese

Steps:

Place the tomatoes with their juices in a food processor and pulse several times until they are coarsely ground (or more if you prefer a smoother sauce).
Place a large, 12-inch nonstick skillet over medium heat and add 2 tablespoons of the olive oil. Add the garlic, anchovies and red pepper flakes, and cook for two minutes, or until the garlic is fragrant but not browned. Stir in the tomatoes and simmer gently for 10 minutes, stirring occasionally.
To the sauce, add the water and then the pasta. Increase the heat to medium-high and cover the skillet. Stir the pasta every now and then, and adjust the heat if necessary so as to maintain a vigorous simmer (but not boil). Cook until the pasta is al-dente (cooked through, but still firm), about 10-12 minutes, depending on the kind of pasta.
When the pasta is done, stir in the remaining 2 tablespoons of the olive oil, the olives, capers and parsley. Season with salt and pepper to taste and serve on warm plates with plenty of freshly grated Parmesan cheese.