Penne puttanesca
Penne puttanesca

Penne puttanesca

Preparation 30 minutes
Cooking time 30 minutes
Servings 4


  • 1 can of 796 ml (28 oz) of whole tomatoes
  • 15 ml (1 tbsp) olive oil
  • 2 garlic cloves, minced
  • 1 can of 48 g (1 3/4 oz) of anchovy fillets in oil
  • Freshly ground black pepper
  • 250 ml (1 cup) black or green olives, pitted and chopped
  • 30 ml (2 tbsp) capers, rinsed, drained and chopped
  • 10 ml (2 tsp) hot chili flakes (Cayenne or bird's eye )
  • 450 g (1 lb) penne
  • 45 ml (3 tbsp) fresh parsley, chopped
  • 10 to 12 leaves of fresh basil, chopped


  1. In a large bowl, crush the tomatoes with your hands. Set aside.
  2. In a large skillet, heat the oil over medium heat. 
  3. Brown the garlic with all of the anchovy fillets and their oil.
  4. Stir the anchovies until they melt into the oil. 
  5. Make sure the garlic doesn't burn, which would give the sauce a sour taste. Season with pepper.
  6. Add the olives and capers to the skillet. Stir well.
  7. Add the chili flakes. Simmer for a few minutes.  
  8. Carefully lower the tomatoes into the skillet to prevent the hot oil from splashing.
  9. Turn down the heat and simmer the sauce for 20 to 25 minutes, the time it takes to thoroughly blend all the flavours.
  10. Add the parsley.
  11. Meanwhile, in a large cooking pot of salted boiling water, cook the penne following the directions on the package. Drain well.
  12. Turn off the heat under the skillet containing tomato sauce and add the basil leaves.
  13. Taste and adjust the seasoning if needed.
  14. Place the penne in the skillet of tomato sauce and stir well.
  15. Serve.
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