Penne Puttanesca means “penne in the style of garbage.” It gets its name because it incorporates ingredients that many of us have lying around the pantry, but might not necessarily think work well together. Don’t let the name of this pasta deter you! This recipe from Southern Italy is spunky and salty. If you like big bad bold flavors, look no further. It may just be the best bowl of garbage you’ve ever had! Enjoy!
Penne Puttanesca
Prep time
Cook time
Total time
Author: Chef Eli
Recipe type: Main Course
Cuisine: Italian
Ingredients
- 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
Instructions
- 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!
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Interesting history on the name.