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Penne Puttanesca

Jorge and Julia Inestroza

  • 8 servings

Ingredients

  • 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

  1. Heat oil in a large pot over medium heat.
  2. Add garlic, shallot and onion and cook for 3 to 4 minutes.
  3. Add the tomato paste and cook for another 2 minutes.
  4. Deglaze the pan with red wine then add all remaining ingredients except pasta and cheese.
  5. Bring to a boil and simmer for 45 to 60 minutes or until sauce is thick, stirring occasionally.
  6. Season with salt and pepper to taste.
  7. 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.