Penne alla Puttanesca
A classic Roman pasta with briny olives, capers, and tomatoes tossed in a vibrant, garlicky sauce. Ready in under 25 minutes and bursting with Mediterranean flavor.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 15g
Ingredients
- 8 ounces penne pasta
- 1 can (14.5 oz) canned diced tomatoes
- ½ cup Kalamata olives, pitted
- 2 tablespoons capers in brine, drained
- 3 cloves garlic cloves, minced
- 3 tablespoons olive oil
Instructions
- 1
Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 2
Chop the Kalamata olives into quarters by placing each olive on a cutting board and cutting it into four rough pieces.
- 3
Fill a large pot with water, add a pinch of salt, and bring to a boil over high heat until you see a rolling boil with large bubbles breaking the surface continuously, about 8 minutes.
- 4
Add the penne to the boiling water and stir once with a wooden spoon to prevent sticking.
- 5
Cook the pasta, stirring once every 2 minutes, until the pasta pieces bend easily when you bite one but still have a slight firmness in the center, about 10 minutes (or follow the box time minus 1 minute).
- 6
While the pasta cooks, pour 3 tablespoons of olive oil into a large skillet and place it over medium heat for 90 seconds until the oil shimmers and slides quickly when you tilt the pan.
- 7
Add the minced garlic to the hot oil and stir constantly for 30 seconds until it turns light golden and fills your kitchen with a strong garlic smell.
- 8
Pour the entire can of diced tomatoes with its juice into the skillet and stir once to combine.
- 9
Add the chopped olives and drained capers to the tomato mixture and stir gently until evenly distributed.
- 10
Reduce the heat to medium-low and let the sauce simmer without a cover for 4 minutes until it thickens slightly and the flavors blend together.
- 11
Drain the cooked penne in a colander, reserving 0.5 cup of the pasta cooking water in a small bowl.
- 12
Pour the drained penne directly into the skillet with the sauce and toss gently with two spoons until every piece of pasta is coated, about 1 minute.
- 13
If the pasta looks dry, add the reserved pasta water 1 tablespoon at a time while tossing until the sauce coats the pasta like a thin glaze.
- 14
Divide the pasta between two plates or bowls, spooning any sauce from the bottom of the skillet over the top.
Tools you’ll need
- large pot (5+ quart capacity)
- large skillet (12 inches)
- colander
- wooden spoon
- two spoons for tossing
- cutting board
- chef's knife
- small bowl
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