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Jan K. Overweel

Penne Puttanesca

Prep: 5 min Cook: 20 min
4 Servings

The ultimate pantry pasta!




In a large pot of boiling salted water, cook the pasta according to package instructions. In the meantime, prepare the sauce.

In a cold, deep, frying pan add the EVOO and garlic. On medium heat, gradually bring the oil and garlic to temperature and saute until the garlic is golden. Discard the garlic and add the olives, capers and anchovies to the hot oil. Saute until warmed through and add the passata. Let it simmer until cooked, about 8-10 minutes. Season to taste, keeping in mind the anchovies are providing a lot of the salt content. Turn the heat down to low.

Reserve a cup of pasta water and set it aside. Drain the pasta and mix it into the sauce until well coated, loosening with a splash of the starchy water if it gets too thick.

Serve with a sprinkling of toasted panko, chopped parsley, and dried chili flakes.

by Emma Pelliccione

Since I was a kid, I loved spending time in banquet hall kitchens; I was mesmerized by the churning of giant vats of sugo, bubbling away, poised to feed thousands at a time. I constantly strived to absorb as much food knowledge as possible. After spending time in exploring European and Asian cuisine I moved to New York City to study at the International Culinary Center. I gravitated towards the Farm to Table program where I took my education to the field – literally – cultivating the ties between agriculture, cuisine, and sustainability, and working with the chefs from the 2 Michelin starred restaurant on the property. It was an experience that shaped my entire philosophy as a cook. I’ve continued to feed my culinary curiosity by working in food styling, as a boutique caterer and as a pastry chef.
I’ve been blessed to spend my lifetime learning about food, and nothing makes me happier than sharing my experiences, knowledge, and meals with as many people as I can. I’ll never be done learning, nor will my appetite ever be satisfied. Am I a chef? Nope. I'm just Emma.