This meal is huge on flavour and super quick to cook. This amazingly simple Southern Italian dish features a host of tongue tingling ingredients. The whole recipe can be prepared and made in less time than it takes to cook the pasta itself and is ideal for a simple weekday evening meal.
Ingredients
- 16 oz (500 g) Penne pasta
- 1 tbsp (15 ml) extra-virgin olive oil
- 2 Whole anchovies
- 2 tbsp (30 g) Salted capers
- 1 cup (256 g) black olives
- 1 25 mm (1”) clump of fresh ginger, finely grated
- 1 tsp (5 g) chopped parsley
- 1½ cups (360 g) Can of chopped Italian tomatoes
- Sea salt and freshly ground black pepper to season
How to Make It
- Boil a large saucepan of salted water. Add the penne pasta to the pan, stir, and cook until al dente, about 1 minute less than the pack instructions.
- Meanwhile, for the sauce, heat the oil in a frying pan over a low heat.
- Now, wash the anchovies and the capers in cold water to remove the salt, then soak in a bowl of water for about 10 minutes.
- Remove the stones from the olives, then halve the anchovies by removing the backbone. Add the anchovies, capers, ginger, parsley, and olives to the frying pan, and cook until the anchovies are broken up and the ginger is slightly browned.
- Add the chopped tomatoes to the frying pan and simmer sauce for 2 to 3 minutes. Check for seasoning and add pepper to taste.
- Add the puttanesca sauce into the saucepan of pasta and cook over a low heat, gently folding the pasta into the sauce for 1 to 2 minutes allowing it to fuse with the sauce. Finally transfer to a serving dish or bowl, then top with finely chopped parsley and serve immediately.