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Penne with spicy tomato sauce

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Ingredients for 6 servings:

  • 12 anchovy fillet(s), chopped
  • 3 tomatoes, diced
  • 75 g black olives, pitted, finely chopped
  • 2 tsp capers, finely chopped
  • 1 clove(s) garlic, finely chopped
  • 2 tbsp leaf parsley, chopped
  • 2 tbsp basil, chopped
  • 1 pinch(s) chili flakes
  • 4 tbsp olive oil
  • 500g penne
  • some salt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

Penne with salsa di pomodoro piccante

In a large bowl, mix the anchovies, tomatoes, olives, capers, garlic, parsley, basil, chili flakes, salt, and olive oil thoroughly. Let stand for one hour. Shortly before serving, bring a large pot of water to a boil. Season with salt and cook the penne until al dente, stirring frequently. Drain the pasta and toss it well with the sauce in a warmed bowl. Season to taste and adjust seasoning if desired. Serve warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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