Sofia Loren Penne Alla Puttanesca
Recipe: #44602
May 13, 2025
Categories: Anchovy, Penne, Garlic, Italian, Fresh Tomatoes, Italian Dinner, more
"This dish originated in the Quartieri Spagnoli neighborhood of Naples. It features an aromatic, tomato-based sauce made with garlic, black olives, capers, and anchovies that's traditionally served with spaghetti. She uses Penne pasta."
Original is 4 servings
Ingredients
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- Sauce
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Nutritional
- Serving Size: 1 (473.9 g)
- Calories 328.7
- Total Fat - 14.3 g
- Saturated Fat - 4.8 g
- Cholesterol - 15.3 mg
- Sodium - 741.2 mg
- Total Carbohydrate - 47.6 g
- Dietary Fiber - 7 g
- Sugars - 1 g
- Protein - 4.8 g
- Calcium - 27.4 mg
- Iron - 0.9 mg
- Vitamin C - 7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Bring water to the boil and add the pasta with a pinch of salt and cook until it's al dente.
Step 2
Drain (saving 1/2 cup water)
Step 3
Meanwhile, while pasta cooks, Loren uses a mortar and pestle to mash some garlic and anchovy filets together, but if you could also just finely chop them with a knife. I'm going to mix them up in food processor with the oil.
Step 4
Then, sauté that garlic and anchovy paste in some butter and oil in a skillet.
Step 5
Add chopped tomatoes, black olives and capers and let that all simmer for 15 minutes.
Step 6
Then toss in the pasta and garnish with some fresh parsley.
Tips
No special items needed.
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