Penne Puttanesca with Calabrian Chilies

August 16, 2017

304

Penne alla Puttanesca with Calabrian Chilies. This classic pasta is bursting with flavors, takes 20 minutes to make, and is elevated through the use of spicy Calabrian Chilies.

for the simple tomato sauce:

28 oz can crushed San Marzano (or other high quality tomato)
8 cloves garlic
1/4 cup extra virgin olive oil
salt
fresh cracked black pepper

for the pasta:

1 lb penne rigate
2 cups tomato sauce
8 fillets anchovies, rinsed
6 cloves garlic, chopped
1/2 yellow onion, diced
4 tablespoons nicoise olives, pitted and roughly chopped
4 teaspoons capers
3 tablespoons crushed/chopped Calabrian chilies
1/2 cup Italian parsley, thinly sliced
2 oz (chunk) Parmigiano Reggiano cheese, for grating at the end
1/4 cup extra virgin olive oil, plus a few tablespoons for finishing the pasta
reserved pasta water

for the tomato sauce: in a medium sauce pan over low heat simmer the garlic in the olive oil until it is golden brown on all sides. Remove the garlic and add the tomatoes. Bring the sauce to a simmer and...
See the full directions on my site

Nutritions

Calories
241

Sodium
242mg
10% DV

Fat
16g
25% DV

Protein
5g
11% DV

Carbs
18g
6% DV

Fiber
4g
18% DV