Penne puttanesca

The addition of anchovies to Napolenta sauce makes this delicious passata, perfect with pasta.

Recipe «Penne puttanesca» presented in category Recipes / Fish, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author Gomer would need: 375g dried penne pasta, 2 tsp olive oil, 2 small zucchini, cut into 1cm pieces, 4 whole anchovy fillets, finely chopped, 1 long red chilli, thinly sliced , 1/2 quantity Napoletana sauce , or 2 1/2 cups bought pasta sauce, 1 cup pitted black olives, 2 tbsp drained baby capers, rinsed, chopped , 1/2 cup shaved parmesan, Fresh basil leaves, finely sliced, to serve.

Ingredients:

• 375g dried penne pasta 
• 2 tsp olive oil 
• 2 small zucchini, cut into 1cm pieces 
• 4 whole anchovy fillets, finely chopped 
• 1 long red chilli, thinly sliced 
• 1/2 quantity Napoletana sauce , or 2 1/2 cups bought pasta sauce 
• 1 cup pitted black olives 
• 2 tbsp drained baby capers, rinsed, chopped 
• 1/2 cup shaved parmesan 
• Fresh basil leaves, finely sliced, to serve 

Instructions

1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain.
2. Meanwhile, heat oil in a large saucepan over medium heat. Add zucchini. Cook, stirring, for 3 to 4 minutes or until golden. Add anchovy fillets and chilli. Cook, stirring, for 2 minutes or until softened.
3. Add Napoletana sauce. Bring to the boil. Stir in olives and capers. Reduce heat to low. Simmer, uncovered, for 5 minutes or until heated through. Add the pasta. Gently toss to combine. Serve topped with parmesan and basil.