Penne Pasta Puttanesca

🧂 Ingredients

• 4 tbsp olive oil
• 4-6 large garlic cloves, sliced
• 1-3 tsp red chili flakes
• 1-2 fillets anchovy

  (omit for strict vegetarian version, or see notes)
• 2 tbsp tomato paste
• 2 tbsp capers
• ⅓ cup kalamata olives (with brine)
• 1 tsp oregano
• 1 tsp sugar
• ½ tsp garlic powder

  (optional)
• 14.5 oz canned diced tomatoes
• 16 oz penne pasta

  (spaghetti or linguini are traditional, and any long pasta will also work)
• salt to taste (for pasta water and sauce) & black pepper
• Parmesan cheese or fresh parsley for garnish

  (optional)

Instructions

• 1 Fill a large pot with salted water (taste it if you aren't sure- it should be
  just lightly salted, as this sauce is already quite salty) and bring it to a
  boil while you start the sauce.
• 2 Peel and thinly slice the garlic cloves, and assemble the rest of the
  ingredients.
• 3 In a saute pan or medium sauce pan, heat the olive oil until it begins to
  shimmer. Saute the garlic, chili flakes, and anchovy until they're fragrant, and
  the garlic is just beginning to color very lightly around the edges. Stir in the
  tomato paste and saute briefly, breaking the tomato paste up with the spatula or
  wooden spoon.
• 4 Add the capers and kalamata olives with their liquid and saute for another
  minute. Next, add the oregano and garlic powder, if you're using it, and some
  freshly ground black pepper.
• 5 Add the can of diced tomatoes and the spoonful of sugar and simmer the sauce
  over medium high heat while you cook the pasta. You can also leave it to simmer
  over very low heat if you want to prepare it ahead of time and hold it to serve
  later.
• 6 When the pasta water is at a rolling boil, add all the pasta and stir. Stir
  again a few more times as you bring it back up to a rolling boil. Cook according
  to package directions (usually 9-12 minutes, but cook times vary). Taste the
  pasta and drain it when it is just cooked through but still firm. Reserve a cup
  or so of the pasta water (although you may not need it).
• 7 Toss the hot pasta with the sauce, and mix until well combined. Add a splash of
  the reserved hot pasta water if the sauce seems thick, or isn't clinging to all
  the pasta. Taste and adjust seasoning if needed.
• 8 Serve immediately in wide bowls or deep plates. You can garnish it with freshly
  grated Parmesan cheese if you like, chopped fresh parsley, or just some fresh
  black pepper or pepper flakes.

Nutrition Info