Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Penne auliv e chiapper (puttanesca) a modo mio

My Style Penne Puttanesca

Name: My Style Penne Puttanesca
Total time: 900 s
Yield: 2 servings
Ingredients: 6 1/3 oz penne rigate or long pasta (180 grams); as needed Extra virgin olive oil,; 1 fresh green onion or 1/2 onion; 4-5 anchovy fillets; 2 tablespoons capers; About 10 cherry tomatoes (or a bit of tomato sauce); About 15 green olives; Salt, oregano, and red pepper flakes

vulpes08 @vulpes08

Policoro, Basilicata, Italia

When you have very little time to make a main pasta dish, this is an exceptional recipe with a simple yet unique flavor. You probably have all the ingredients at home, and you’re good to go.

vulpes08 @vulpes08

Policoro, Basilicata, Italia

When you have very little time to make a main pasta dish, this is an exceptional recipe with a simple yet unique flavor. You probably have all the ingredients at home, and you’re good to go.

Saved

Ingredients

15 minutes

2 servings

6 1/3 ozpenne rigate or long pasta (180 grams)
as neededExtra virgin olive oil,
1fresh green onion or 1/2 onion
4-5anchovy fillets
2 tablespoonscapers
About 10 cherry tomatoes (or a bit of tomato sauce)
About 15 green olives
Salt, oregano, and red pepper flakes

Saved

Steps

15 minutes

1

Finely chop the green onion (including some of the green part) and sauté it in a skillet with good extra virgin olive oil.
2

Add the anchovy fillets and cook until they dissolve. Add the roughly chopped capers.
3

Add the chopped cherry tomatoes and cook for 5 minutes. Meanwhile, cook the pasta.
4

Add the roughly chopped olives and red pepper flakes.
5

Add oregano and check if you need to add salt, keeping in mind the ingredients are already flavorful.
6

Drain the pasta al dente and toss it in the skillet with the sauce and a bit of pasta cooking water. Serve.