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Ingredients

2 tablespoons olive oil
1 large brown onion, finely chopped
2 garlic cloves, finely chopped
3 anchovy fillets, finely chopped
1/4 teaspoon dried chilli flakes
2 tablespoons drained capers, rinsed
400g can diced tomatoes
1/2 cup pitted black olives, sliced
1 tablespoon finely chopped fresh oregano leaves
400g dried penne pasta
Chopped fresh flat-leaf parsley leaves, to serve

Method

Step 1 Heat oil in a saucepan over medium heat. Add onion, garlic, anchovies, chilli and capers. Cook, stirring occasionally, for 5 minutes or until onion has softened.
Step 2 Add tomato, olives and oregano. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until sauce has slightly thickened.
Step 3 Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan. Add tomato mixture. Toss to combine. Transfer to a large platter. Sprinkle with parsley. Serve.

Penne puttanesca

How to make Penne puttanesca

Ingredients

Method