Pasta Penne Rigate Alla Puttanesca
Spaghetti alla puttanesca is a traditional Italian pasta dish with a sauce consisting of canned cherry tomatoes, olive oil, garlic, olives, capers and anchovies.
Equipment
- 1 Grater
- 1 Sharp Knife
- 1 Teaspoon
- 1 Slicone Spatula
- 1 Silicone Pliers
- 1 Saucepan
- 1 Boiler
- 1 Slotted Spoon
Ingredients
- 2 liter Cold Water 68 fl oz
- 400 g Penne Rigate 0,9 lb
- 200 g Canned Cherry Tomatoes 0,5 lb
- 1 dl Kalamata Olives 0,5 c
- 4 pcs Anchovies in oil
- 250 g Parsley 0,5 lb
- 3 tbsp Caper 0,2 c
- 0,5 pcs Red Chilli
- 4 pcs Cloves Of Garlic
- 1 dl Grated Parmigiano Reggiano 0,5 c
- 0,5 dl Extra Virgin Olive Oil 1,7 fl oz
- Salt
- Black Pepper
Instructions
- Cook the pasta 2 min shorter than the instructions on the package.
- Fry garlic, chili and anchovies in plenty ofolive oil in a wide saucepan or frying pan.
- Add the cherry tomatoes and simmer for about 10 minutes.
- Mix capers and olives into the tomato sauce.
- Season with salt and pepper.
- Turn the freshly cooked pasta into the saucepanand let it simmer for at least 2 minutes on low heat while stirring.
- Grate Parmigiano Reggiano on the dish, season with saltand pepper.
- Sprinkle over the rest of the parsley.
- Serve in hot deep plates.
