30 minutes
A classic Italian pasta dish with a tangy tomato sauce, infused with anchovies, garlic, olives, capers, and red pepper flakes.
Salt-packed Anchovy Fillets, rinsed
0 oz
tablespoons
tablespoons
Red Onion, diced
each
Garlic Clove, sliced
each
Pomì Strained Tomatoes, reduced
cups
teaspoons
Penne Pasta, cooked until al dente
0 lb
Salt-packed Capers, rinsed and soaked
tablespoons
Gaeta Olives, chopped
cups
Fresh Italian Parsley, chopped
cups
Grated Parmigiano-Reggiano
to taste
1. Clean Anchovies
Rinse the anchovy fillets under running water to remove excess salt. This step takes about 20 minutes, ensuring the anchovies are ready to impart their flavor to the dish.
2. Prepare Pasta Water
Bring a large pot of water to a boil, seasoning it with kosher salt until it's as salty as the sea.
3. Cook Aromatics and Anchovies
In a separate pot, warm the olive oil over medium heat. Add the diced onion, sliced garlic, and prepared anchovy fillets, cooking for about 5 minutes until the anchovies dissolve and the onions are lightly browned.
4. Simmer Tomato Sauce
Add the strained tomatoes and red pepper flakes to the pot, simmering for 3 minutes to let the flavors meld.
5. Cook Penne
Cook the penne pasta in the boiling water until al dente, then drain, reserving some pasta water for the sauce.
6. Combine Pasta and Sauce
Combine the cooked penne with the tomato sauce, adding a splash of the reserved pasta water to help the sauce adhere to the pasta.
7. Add Final Ingredients
Stir in the capers, chopped olives, and fresh parsley, and serve immediately with grated Parmigiano-Reggiano on the side.
Comments (0)