Penne puttanesca

title="Penne puttanesca"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Penne-puttanesca.jpg" srcset="https://img.taste.com.au/nTSI8HxT/w720-h480-cfill-q80/taste/2016/11/penne-puttanesca-60619-1.jpeg 720w, https://img.taste.com.au/t6ujvSyR/w643-h428-cfill-q90/taste/2016/11/penne-puttanesca-60619-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Penne puttanesca"
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(1) Rate it

• 0:10 Prep


• 0:12 Cook


• 
  4 Servings


• Capable cooks

The addition of anchovies to Napoletana sauce makes this delicious sauce, perfect with pasta.

Featured in
Pasta recipes, Nutrition information

Ingredients

• 375g penne rigate


• 2 teaspoons olive oil


• 2 small zucchini, cut into 1cm pieces


• 4 whole anchovy fillets, finely chopped


• 1 long red chilli, thinly sliced


• 1/2 quantity Napoletana pasta sauce (see related recipe), or 2 1/2 cups bought pasta sauce


• 1 cup pitted black olives


• 2 tablespoons drained baby capers, rinsed, chopped


• 1/2 cup shaved parmesan


• Fresh basil leaves, finely sliced, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, heat oil in a large saucepan over medium heat. Add zucchini. Cook, stirring, for 3 to 4 minutes or until golden. Add anchovy fillets and chilli. Cook, stirring, for 2 minutes or until softened.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Add Napoletana sauce. Bring to the boil. Stir in olives and capers. Reduce heat to low. Simmer, uncovered, for 5 minutes or until heated through. Add the pasta. Gently toss to combine. Serve topped with parmesan and basil.
  
  
  

• Low sugar

Nutrition

• 2021 kj

  Energy




• 14g

  Fat Total




• 4g

  Saturated Fat




• 5g

  Fibre




• 16g

  Protein




• 11mg

  Cholesterol




• 762.8mg

  Sodium




• 2g

  Carbs (sugar)




• 70g

  Carbs (total)

All nutrition values are per serve

• Author: Cathie Lonnie


• Image credit: Jeremy Simons, Al Richardson & Andrew Young


• Publication: Super Food Ideas

Source: taste.com.au