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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
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.
nutrition data
Nutritional data has not been calculated yet.
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