Penne Puttanesca
Submitted by POPAFRANK
Penne puttanesca with anchovies, capers, and briny olives in a bold marinara. A classic Italian pasta with big flavor built in one pan, weeknight-fast.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
1 hrsPenne puttanesca is Italian pantry cooking at its most unapologetic. Anchovies melt directly into hot olive oil, garlic and crushed red pepper follow, then capers and olives pile on the brine.
The result is a sauce with real backbone. Not subtle. Not shy. The kind that clings to every ridge of the penne and makes you want to scrape the pan clean.
Stir in freshly grated Parmigiano-Reggiano at the end and the whole thing comes together in under an hour.
Kitchen Tips
- Don’t skip the anchovy step. They disappear entirely once mashed into the oil, but they are the backbone of the sauce’s depth.
- Use crushed canned tomatoes rather than diced for a smoother sauce that coats the pasta evenly.
- Reserve a splash of pasta cooking water before draining. A tablespoon or two loosens the sauce if it tightens up in the pan.
Ingredients
Directions
To prepare the marinara base: Combine the garlic and basil in a food processor or blender and chop finely.
Add the salt, black pepper and water; process 30 seconds.
Stir into the tomatoes and set aside.
To prepare the puttanesca sauce: Heat the olive oil in a large sauté pan.
Add the anchovies and cook, mashing with the back of a spoon, until disintegrated.
Add the garlic, parsley and crushed red pepper flakes.
Cook 1 minute. Add the capers and olives; cook seconds.
Stir in the marinara base and simmer 5 minutes.
Keep warm.
Cook the pasta in lots of boiling water according to package directions.
Drain and put back into the hot pan.
Add the sauce and Parmesan.
Stir well and transfer to a heated bowl for serving.
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