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Puttanesca Penne

80/20 friendly

Yields2 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
 6 handfulls of penne of your choice (wholewheat, spelt)
 8 anchovies and their oil - chopped
 2 cloves garlic - crushed
 1 handful of pitted green olives - chopped
 1 red birds eye chilli - finely chopped
 2 tbsp capers
 1 tin chopped tomatoes
 1 tsp brown sugar
 salt/pepper to taste
 ½ lemon - juiced
 1 handful of fresh parsley
 1 handful freshly grated parmesan
1

Boil the pasta as per packet instructions.

2

Meanwhile, in a pan, heat the anchovies in their oil over a medium heat, then add the garlic and chilli's and stir.

3

Add the chopped olives and capers and stir through, then add the tinned tomatoes, salt, pepper and sugar and continue cooking on a low heat for approximately 10 minutes while the tomato sauce reduces slightly, then add a squeeze of lemon juice.

4

Use a blender to blend the sauce well and then mix through the penne. Top with parsley and parmesan.

Ingredients

 6 handfulls of penne of your choice (wholewheat, spelt)
 8 anchovies and their oil - chopped
 2 cloves garlic - crushed
 1 handful of pitted green olives - chopped
 1 red birds eye chilli - finely chopped
 2 tbsp capers
 1 tin chopped tomatoes
 1 tsp brown sugar
 salt/pepper to taste
 ½ lemon - juiced
 1 handful of fresh parsley
 1 handful freshly grated parmesan

Directions

1

Boil the pasta as per packet instructions.

2

Meanwhile, in a pan, heat the anchovies in their oil over a medium heat, then add the garlic and chilli's and stir.

3

Add the chopped olives and capers and stir through, then add the tinned tomatoes, salt, pepper and sugar and continue cooking on a low heat for approximately 10 minutes while the tomato sauce reduces slightly, then add a squeeze of lemon juice.

4

Use a blender to blend the sauce well and then mix through the penne. Top with parsley and parmesan.

Puttanesca Penne

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