This is one of those pasta sauces I truely love. I don’t have it often but when I need to empty the store cupboard and fridge, it’s usually on the menu.
It seems I always have the ingredients but I use them in other dishes. When the caper, olive and chilli supplies begin to dry up, however they are brought out to cook penna alla puttanesca.
Most Italian recipes are pretty easy. As tasty as they may be, there isn’t usually a lot to them. Even the most novice of chefs can cook up a good puttanesca sauce.
In Italy, where they have so many amazing food markets and delis, I use the best, freshest ingredients I can find for this recipe. Here I tend to use up what I have. I hate waste.
- 500g (1lb) fresh penne pasta or the pasta of your choice
- 3 tablespoon olive oil
- 6 anchovy fillets - cut into pieces
- 2 cloves whole garlic
- 3 tablespoons capers
- 1 green chilli pepper - sliced thinly
- 10 olives - sliced - whatever kind you like
- 20 cherry tomatoes
- 3 tablespoons fresh parsley - finely chopped
- 1 tablespoon butter
- Cook your penne pasta as per the instructions on the packet. I like to serve mine al dente.
- Drain, rinse and stir in the butter. Set aside and keep warm.
- In a large pan or wok, heat the olive oil.
- When hot, toss in the garlic cloves and move them around in the oil for a few seconds.
- Add the anchovies and sliced chilli pepper and sautè for about 30 seconds.
- Now stir in the tomatoes, capers and olives and simmer until you have a thick sauce.
- Stir this into your pasta and serve immediately.