Penne Puttanesca

Bold, vibrant, and full of character, Laura Tate’s Penne Puttanesca brings together the rich essence of Mediterranean flavors in a beautifully simple dish. Juicy tomatoes simmer gently with fragrant garlic, shallots, and olive oil, while capers and olives add a briny depth that lingers perfectly on the palate. A touch of heat and the optional richness of anchovies elevate the sauce, creating a savory balance that clings effortlessly to tender penne. Finished with fresh basil and a sprinkle of parmesan, it’s a timeless recipe that feels both rustic and refined perfect for a quick yet deeply satisfying meal.

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Ingredients

• ¼ chopped fresh basil

• 3 cups of chopped and seeded fresh tomatoes

• ½ cup of olive oil

• 2 tsp minced garlic

• 1 tsp minced shallots

• 3 tsp drained capers

• ½ cup chopped olives

• 1 tsp crushed red pepper flakes (optional)

• 4 anchovy fillets chopped (optional)

• 6 oz penne pasta

• Grated parmesan cheese to taste

Steps

1. Place chopped tomatoes in a colander and drain to remove liquid

2. Heat olive oil in a saucepan and add garlic and shallots until tender not browned

3. Stir in tomatoes, capers, olives, red pepper, and anchovies

4. Simmer on low heat for 15 minutes

5. Cook pasta in boiling salted water until al dente

6. Drain pasta and place in a large serving bowl

7. Add the tomato sauce and toss to coat the pasta

8. Sprinkle with parmesan cheese and toss to mix