Penne PuttanescaPRINT SHARE
The ultimate pantry pasta!
- Milano Panko Breadcrumbs, toasted
- Parsley, chopped
- Dried Chili Flakes
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.