Penne Puttanesca

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

• 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

Directions:

• 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.