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Barilla® Al Bronzo™ Penne PuttanescaBarilla® Al Bronzo™ Penne Puttanesca
Barilla® Al Bronzo™ Penne Puttanesca

Barilla® Al Bronzo™ Penne Puttanesca

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Recipe - The Fairway Market Corporate
Barilla®AlBronzo™PennePuttanesca.jpg
Barilla® Al Bronzo™ Penne Puttanesca
Prep Time20 Minutes
Servings7
Cook Time20 Minutes
Ingredients
1 box Barilla® Al Bronzo Penne Rigate
2 tbs extra virgin olive oil
2 anchovy fillets in oil
1 clove garlic, sliced
1/2 cup pitted kalamata olives, cut in two or into rounds if large
2 tbs capers in salt, rinse off the salt in running water, course chop
18 oz peeled plum tomatoes or fresh cherry tomatoes
1 tbs parsley, chopped
Chili to taste: if you are using fresh chili, you will need to slice it up. If you prefer dried chili crush it up using single-use gloves
Salt to taste
Directions

In a skillet, sauté garlic with olive oil and chili to taste, taking care that it does not get too brown. Add capers and anchovy fillets and continue cooking for two more minutes. Turn up the heat and add peeled plum tomatoes. If necessary, add salt and continue cooking on a high heat for around 5 minutes, mixing now and again and adding the olives. Meanwhile, cook pasta according to package directions. Drain pasta and dress with the sauce and a sprinkle of parsley.

 

20 minutes
Prep Time
20 minutes
Cook Time
7
Servings

Directions

In a skillet, sauté garlic with olive oil and chili to taste, taking care that it does not get too brown. Add capers and anchovy fillets and continue cooking for two more minutes. Turn up the heat and add peeled plum tomatoes. If necessary, add salt and continue cooking on a high heat for around 5 minutes, mixing now and again and adding the olives. Meanwhile, cook pasta according to package directions. Drain pasta and dress with the sauce and a sprinkle of parsley.