Penne Putanesca Recipe
tomatoes, kalamata olive, capers, pepperoncino, garlic, fresh tomato sauce
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Ingredients
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Pasta
Sauce
Method
Cooking the Pasta
Boil the Pasta
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.
Drain the Pasta
Once cooked, reserve 1 cup of pasta water, then drain the pasta in a colander. Set aside.
Making the Sauce
Sauté Garlic
In the same pot, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes. Sauté for 1-2 minutes until the garlic is fragrant but not browned.
Add Tomatoes
Pour in the crushed canned tomatoes and bring to a simmer. Cook for about 5-7 minutes, stirring occasionally until the sauce thickens slightly.
Incorporate Olives and Capers
Stir in the sliced Kalamata olives and capers. Add the salt and black pepper to taste. Let the sauce simmer for an additional 5 minutes.
Mix in Fresh Basil
Just before serving, stir in the chopped fresh basil leaves to the sauce.
Combining Pasta and Sauce
Combine
Add the drained pasta to the sauce. Toss to combine, adding reserved pasta water a little at a time if needed to loosen the sauce.
Serve
Plate the Penne Putanesca and garnish with additional fresh basil, if desired. Serve hot.
