Penne Puttanesca

Penne Puttanesca

Penne Puttanesca

Pasta & olives? It sounded good to me & went down very well with the whole of the family – we will definately be having this again!

I made a couple of changes to the original recipe – I didn’t add any capers (because I HATE them), so added more olives. I didn’t use chilli flakes (because I was giving this to the kids) – oh, and we didn’t have penne (because DD1 asked for curly pasta). Perhaps I should rename this recipe?!

Ingredients

  • 200g dried pasta
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1/2 cup black olives, pitted and sliced
  • 1/2 cup green olives, pitted and sliced
  • 1/4 teaspoon dried crushed red pepper flakes (optional)
  • 2 tins chopped tomatoes
  • 1 teaspoon dried Italian herb mixture
    • Oregano
    • Thyme
    • Basil
    • Rosemary
    • Sage
    • Freshly ground peppercorns
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley), divided

Instructions

  1. Heat the oil in a heavy skillet over medium to medium-low heat. Add the garlic, and saute for one minute. Add the olives, and red pepper flakes. Saute for 2-3 minutes. Do not let the garlic burn (this is always a challenge to me)
  2. Add the diced tomatoes, the Italian herb mixture, and 1/2 tablespoon of the parsley. Season with salt and pepper to taste. Raise heat to medium-high, and bring the mixture almost to a boil.
  3. Reduce heat to low, and simmer, uncovered, over medium heat for 15-20 minutes.
  4. Cook the pasta according to the package directions. Drain.
  5. Add the cooked/drained penne to the skillet, and toss to coat all of the pasta with the sauce.
  6. Top with the remaining 1/2 tablespoon of parsley, and serve.
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Vegetarian. One husband, Two cats, Three kids.

Tagged with: ,
Posted in 2013, Light Meals, Vegan

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