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Penne Puttanesca Recipe

Penne Puttanesca Recipe - 8 servings


1 tablespoon olive oil

1 cup chopped white onion

5 cloves garlic, minced

28-ounce can Italian plum tomatoes, coarsely chopped

1/2 teaspoon crushed red pepper

1/2 teaspoon salt

1 cup Calamata olives, pitted and chopped

2-ounce can anchovy fillets, drained and finely chopped

3 tablespoons drained capers

1 pound penne or other tube-shaped pasta, cooked al dente

1/3 cup Parmesan cheese


In a nonstick skillet, heat olive oil. Add onions and garlic, sauté 6-8 minutes. Pour into a small stockpot. Add tomatoes, crushed red pepper and salt. Heat just to boiling, reduce heat and simmer 10 minutes. Add olives, anchovies, and capers. Serve over pasta. Sprinkle with Parmesan.

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