Penne Puttanesca


  • 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


  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.
Recipe by:

Jorge and Julia Inestroza