Penne Puttanesca
8 servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 5 cloves garlic, minced
- 1 large shallot minced
- 1/2 large onion, finely chopped
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 2 (28 ounce) cans diced tomatoes
- 1/2 of a 6-oz.can green California Ripe Olives, drained and chopped
- 1/2 of a 6 to 6.5-oz. can black California Ripe Olives, drained and chopped
- 4 to 5 anchovies, minced
- Crushed red pepper to taste
- Salt and pepper to taste
- 1 (1 pound) box penne pasta
- Freshly grated Parmesan cheese
Directions
- Heat oil in a large pot over medium heat.
- Add garlic, shallot and onion and cook for 3 to 4 minutes.
- Add the tomato paste and cook for another 2 minutes.
- Deglaze the pan with red wine then add all remaining ingredients except pasta and cheese.
- Bring to a boil and simmer for 45 to 60 minutes or until sauce is thick, stirring occasionally.
- Season with salt and pepper to taste.
- Cook pasta to desired doneness, reserving 1 cup of the pasta water. Add cooked pasta to sauce, and toss. If sauce is too thick add a little of the reserved pasta water. Finish with Parmesan cheese.
