Penne Puttanesca
Author: Chef Eli
Recipe type: Main Course
Cuisine: Italian
- 1 lb penne pasta
- 2 tbsp EVOO
- 2 cloves of garlic, minced
- 5 anchovy fillets, minced
- 1 pinch red pepper flakes
- 1 lbs grape tomatoes, halved
- ¼ cup kalamata olives, thinly sliced
- 2 tbsp capers
- 2 tbsp tomato paste
- ¼ cup white wine
- 1 tbsp balsamic vinegar
- 2 tbsp butter, unsalted
- Salt and pepper to taste
- ¼ cup Parmesan cheese
- Bring large pot of salted water to a boil. Cook pasta until it is al dente.
- In a large sauté pan on medium-high heat, sauté garlic, anchovies, and red pepper flakes in EVOO for one minute.
- Add grape tomatoes, olives, and capers. Sauté for five minutes.
- Whisk in tomato paste, balsamic vinegar, and white wine. Let it reduce for five minutes.
- Add butter, salt, and pepper.
- Mix in pasta and ¼ cup of salted pasta water.
- Garnish with Parmesan cheese. Serve and enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/penne-puttanesca/
3.5.3208