Penne Puttanesca

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#122745

Turn a jar of pasta sauce into a quick and pungent puttanesca by adding capers, kalamata olives, and anchovies.

serves/makes:

ready in:
under 30 minutes

ingredients

2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
1 can (2 ounce size) anchovies, drained and finely chopped
1 jar (25 ounce size) meatless pasta sauce
1/2 cup sliced kalamata olives
1/4 cup chopped fresh parsley
3 tablespoons small capers, rinsed and drained
8 ounces penne pasta, cooked and drained

directions

Heat the olive oil in a large skillet over medium heat. Add the crushed red pepper and anchovies. Cook, stirring frequently, for 2 minutes.

Turn the heat to medium-high. Add the pasta sauce. Bring the sauce to a boil then reduce the heat to a low simmer and let cook for 8 minutes, stirring occasionally, or until the sauce has thickened a bit.

Stir in the kalamata olives, parsley, and capers.

Place the cooked penne pasta in a bowl. Add the sauce and toss well to coat the pasta in the sauce. Divide the pasta mixture between individual serving bowls. Serve immediately.