Penne Puttanesca (Easy Pantry Recipe!)
A simple pantry pasta dinner doesn't get any tastier than this! Penne puttanesca is packed with bold and refined flavors. Use the best ingredients and you'll have the most delicious bowl of al dente penne pasta drenched in a tomato anchovy caper olive sauce. It's so tasty it doesn't even need parmesan on top. Once you've made this once, I bet you'll want to make it every single week!
Servings: 4
Ingredients
- ⅓ cup extra virgin olive oil (good quality if possible)
- 7 cloves garlic sliced thinly
- 28 ounces chopped tomatoes (28 ounces = 800 grams = 2 regular sized cans or 1 large can)
- 6 anchovies chopped into small pieces
- 2 tablespoons capers
- ⅔ cup black olives roughly chopped (pitted olives make it easier)
- ¼ teaspoon chili flakes or red pepper flakes (increase amount up to ½ teaspoon if you would like more heat)
- 1 teaspoon dried oregano (or substitute with mixed Italian herbs)
- ½ teaspoon dried basil (or substitute with mixed Italian herbs)
- ¼ teaspoon pepper
- 1 cup fresh parsley washed and chopped, plus a little extra for sprinkling over to serve
- 14 ounces penne pasta (You'll need 2.5 to 3.5 ounces per person, or 75 to 100 grams. The smaller amount is enough for me, but those with bigger appetites may want a bit more.)
Instructions
- Heat the olive oil on a medium heat in a pan with a large surface area (such as a large frying pan or cast iron pan), then add the sliced garlic and chopped anchovies. Cook for a couple of minutes without browning the garlic.⅓ cup extra virgin olive oil, 7 cloves garlic, 6 anchovies
- Add the chopped tomatoes, capers, black olives, chili flakes, dried herbs, and pepper to the pan. Half fill one of the empty tomato cans with water and add that to the pan, too.28 ounces chopped tomatoes, 2 tablespoons capers, ⅔ cup black olives, ¼ teaspoon chili flakes, 1 teaspoon dried oregano, ½ teaspoon dried basil, ¼ teaspoon pepper
- Let the sauce simmer for around 20 minutes, or until the sauce has thickened and reduced to your liking (it should be rich and silky, but not too watery, or too thick).
- Meanwhile, cook the pasta in salted boiling water until al dente (around 11 minutes, or according to the pasta package instructions) and drain.14 ounces penne pasta
- Stir the fresh chopped parsley into the sauce. Adjust the seasoning if necessary.1 cup fresh parsley
- Stir a generous amount of the puttanesca sauce into the pasta (only the amount of pasta you are going to eat immediately). There should be enough sauce for about 4 portions altogether.
- Serve immediately in bowls, sprinkling more fresh parsley over the top if you like.
Notes
Storage/Frezing: Stored in an airtight container (separately to the pasta), puttanesca sauce keeps well for up to 5 days in the fridge.
Alternatively, freeze in a freezer safe containers or bags for up to 3 months. The texture may be slightly different when reheated, but it will still taste amazing.
Serving ideas: I usually serve penne puttanesca just as it is, even without parmesan cheese on top. It is however over-the-top delicious with Italian style pangrattato (recipe on its way!) on top, or even just crispy breadcrumbs.
Puttanesca sauce also works really well as a pizza sauce, with spaghetti and meatballs, or even as a dipping sauce with anything from bread sticks to halloumi fries or mozzarella sticks, and more.
Nutrition
Calories: 618kcal | Carbohydrates: 86g | Protein: 17g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 4mg | Sodium: 770mg | Potassium: 746mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1640IU | Vitamin C: 40mg | Calcium: 147mg | Iron: 5mg
