Penne alla Puttanesca with Olives and Tomatoes
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Puttanesca is one of Italy's great pantry pastas — bold, quick, and built from ingredients that last. Olives, capers, anchovies, and tomatoes create a sauce that is simultaneously salty, tangy, and deeply savoury.
Ingredients (serves 4)
400g penne · 400g ripe tomatoes (or good canned tomatoes) · 1 cup black olives, pitted · 2 tbsp capers · 3 garlic cloves, minced · 3 anchovy fillets · 1/2 tsp red pepper flakes · 3 tbsp Boutique Olive Grove EVOO · fresh parsley.
Method
Cook the pasta according to package instructions until al dente. Meanwhile, heat EVOO in a large skillet over medium heat. Add garlic and red pepper flakes and sauté until fragrant. Add the anchovies and break them up with a spoon until they dissolve into the oil. Stir in capers, olives, and tomatoes. Simmer 10-15 minutes until the sauce thickens slightly. Season to taste. Drain pasta, add to the skillet, and toss to coat. Garnish with fresh parsley and serve immediately.
Notes
Mission or Kalamata olives work well. Capers in brine rather than vinegar give a milder result. Adjust anchovies to taste — they provide the salt and umami, not fishiness.