Prep Time: 10 Minutes   Cook Time: 30 Minutes   Difficulty: Easy   Serves: 4

Penne alla Puttanesca literal translation is “penne a la whore”. Who could resist such an interesting dish. This recipe is one of my favourite “make ahead” dishes that I can eat throughout the week since it gets better day after day. The ingredients are typical of Southern Italian cuisine: tomatoes, olive oil, capers, anchovies, and garlic.

Ingredients

Let’s Cook!
Heat olive oil over medium to high heat. Throw in minced garlic and cook until golden brown.

Once garlic is golden brown add in the red chilli flakes, anchovy paste, and oregano. Mix the ingredients together and let the anchovy paste disintegrate.

Now add in the minced capers (or whole if you prefer) and the pitted Kalmata olives. Stir and let the flavours combine for about 5-10 mins. Then add in the white wine and let it simmer down for 10 mins.

Once all the alcohol has evaporated add in the canned or peeled Roma tomatoes along with tomato paste and a couple dashes of Tabasco sauce. Add in the minced parsley, fresh basil, salt, pepper, and a bit of sugar*.

Let the sauce simmer for 30 mins to 1 hour. 15 Mins before serving cook the penne pasta (or other pasta of your choice).

Serve with some white wine and fresh grated parmesan cheese. Keep in mind that your Puttanesca sauce will get better every day in the fridge. You will taste the difference the day right after you cook it.

*Note: Sugar helps to offset the acidity of the tomatoes

Enjoy!