Penne Puttanesca
Recipe by Katie Farina. A variation on the traditional recipe from Napoli, this Penne Puttanesca features a few twists, including chopped artichoke hearts! While our Crushed Tomatoes from Italy start as the base of this bold sauce, aromatic shallots, garlic, and a hint of chili add warmth. To finish it off, toss in a few basil leaves for freshness. It's a delicious spin on an old favorite!
- Ingredients
- Bionaturae Extra Virgin Olive Oil (about 3 tablespoons)
- 3 medium shallots, small dice
- 4 cloves garlic, finely minced
- ½ teaspoon chili flakes (or more for a spicier sauce)
- 1 can (28.2 oz) Bionaturae Crushed Tomatoes
- 2 cups marinated artichoke hearts, drained, and loosely chopped
- ½ cup capers
- 1 cup green olives, pitted and chopped
- 1 (12 ounce) box Bionaturae Penne Rigate
- Salt to taste
- 10 fresh basil leaves, thinly sliced, for garnish
- Instructions
- Heat a medium pot over medium-low heat. Once pan is hot, cover the bottom of the pot with olive oil.
- Once oil is hot, add shallots, garlic, and chili flakes. Sauté until fragrant and shallot is starting to caramelize, about 10 minutes.
- Add tomatoes, artichoke hearts, capers, and olives. Bring to a gentle simmer. Simmer for 20 minutes, stirring occasionally. Salt to taste.
- Meanwhile cook pasta according to package directions in a large pot of rapidly boiling salted water.
- Toss pasta with sauce and garnish with fresh basil.
Serves: 4