EASY ONE-SKILLET PENNE ALLA PUTTANESCA

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.