Penne Puttanesca
This easy Italian pasta dish is ready in about 30 minutes and makes 4 servings. Penne, canned tomatoes and Kalamata olives carry the flavour. The cooking is mostly simmering. It is vegan. Each serving has about 410 calories and 14 g of protein.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
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Ingredients
For 4 servings
- 400 gpenne
- 400 gcanned tomatoes
- 100 gKalamata olives
- 2 tbspcapers
- 6anchovy fillets
- 4 clovesgarlic
- 1 tspred pepper flakes
- 3 tbspolive oil
- 1 handfulfresh parsley
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Add the anchovy fillets and stir until they dissolve into the oil. Pour in the canned tomatoes, breaking them up with a spoon. Add the olives and capers.
- Simmer the sauce for 15 minutes, stirring occasionally, until thickened and flavors have melded together.
- Meanwhile, cook the penne in a large pot of salted boiling water until al dente. Drain, reserving half a cup of pasta water.
- Toss the drained penne into the sauce, adding a splash of pasta water if needed. Garnish with chopped fresh parsley and serve.
Nutrition per serving
- Calories
- 410 kcal
- Protein
- 14 g
- Fat
- 12 g
- Carbs
- 60 g
Approximate values for one serving.
About this recipe
- Cuisine: Italian
- Dish type: Pasta
- Diet: vegan
- In cookbook: Pasta Night
