Penne Puttanesca

Gather around the table for a wonderful Italian banquet to share with friends and family.

Ingredients (serves 8):
  • 2 tablespoons olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 anchovy fillets, finely chopped
  • 1/4 teaspoon dried chilli flakes
  • 2 tablespoons drained capers, rinsed
  • 400g can diced tomatoes
  • 1/2 cup pitted black olives, sliced
  • 1 tablespoon finely chopped fresh oregano leaves
  • 400g dried penne pasta
  • Chopped fresh flat-leaf parsley leaves, to serve

  • Heat oil in a saucepan over medium heat. Add onion, garlic, anchovies, chilli and capers. Cook, stirring occasionally, for 5 minutes or until onion has softened.
  • Add tomato, olives and oregano. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until sauce has slightly thickened.
  • Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan. Add tomato mixture. Toss to combine. Transfer to a large platter. Sprinkle with parsley. Serve.

To reheat the sauce, place in a saucepan over medium heat. Cook, stirring occasionally, for 20 minutes or until heated through. Serves 8 as part of a banquet.

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