Al Bronzo Penne Puttanesca - Barilla
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Yields
7
Directions
- In a skillet, saute 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
Ingredients
- 1 ea box of Barilla Al Bronzo Penne Rigate pasta
- 2 tbsp ea extra virgin olive oil
- 2 ea anchovy fillets in oil
- 1 ea clove of garlic, sliced
- 1/2 cup ea pitted kalamata olives, cut in two or into rounds if large
- 2 tbsp ea capers in salt, rinse off the salt in running water, course chop
- 18 oz ea peeled plum tomatoes or fresh cherry tomatoes
- 1 tbsp ea parsley, chopped
- Fresh or dried chili ea to taste