Penne Puttanesca

Name: Penne Puttanesca
Ingredients: 13 ounces penne pasta; 2 tablespoons olive oil; 1 red onion small, finely chopped; 2 cloves garlic peeled and thinly sliced; 14 ounces chopped tomatoes; 4 anchovy fillets finely chopped; 3 1/2 ounces pimiento stuffed green olives halved; 1 tablespoon capers drained and finely chopped; 1/2 teaspoon dried chili flakes; 1/2 bunch flat leaf parsley chopped; shaved Parmesan to serve

11 ingredients

3 steps

Ingredients

13 ounces penne pasta
2 tablespoons olive oil
1 red onion small, finely chopped
2 cloves garlic peeled and thinly sliced
14 ounces chopped tomatoes
4 anchovy fillets finely chopped
3 1/2 ounces pimiento stuffed green olives halved
1 tablespoon capers drained and finely chopped
1/2 teaspoon dried chili flakes
1/2 bunch flat leaf parsley chopped
shaved Parmesan to serve

Directions

1

Cook the pasta according to package instructions. Drain, then return to the pan.
2

Meanwhile, heat the oil in a medium frying pan over a moderate heat. Add the onion and garlic and cook, stirring, for 3 mins or until soft. Add the tomato, anchovy, olives, capers and chili flakes and bring to a boil. Reduce heat to low and simmer, uncovered, for 5-7 mins or until the sauce thickens. Stir in parsley.
3

Add the sauce to the pasta in the pan and toss to combine. Serve immediately, topped with Parmesan.