The penne a la puttanesca, quick and good dish par excellence! What comes to your aid when you only have olives and anchovies in jars, what assists you when you do not know really what improvise but do not want to give up the taste! The pasta puttanesca never fails!
penne 400 g,
500 g cherry tomatoes,
3 tablespoons of capers in vinegar,
80 g of green olives,
80 g pitted black olives,
10 anchovy fillets in oil,
1 fresh chilli (optional),
extra virgin olive oil,
salt and pepper.
Preparation time: 5 minutes
Cooking time: 15 minutes
Boil the penne in boiling salted water for about 11 minutes.
Meanwhile, take a pan with a nice round of oil, a clove of garlic then you are going to take off, anchovy fillets, red chlli, cut into small pieces and let it brown.
Wash and divide the tomatoes in half or quater depending the size, then add them to the pan with the capers.
If the sauce dries out excessively, wipe off with a ladle of water cooking pasta.
Stir in green olives and black olives and adjust the sauce with salt.
Drain the pasta and add it to the pan with the sauce, stir and remove the clove
Serve the penne puttanesca with a bit of olive oil and freshly ground black pepper if you like