30 minutes
A robust dish that combines the umami of anchovies with the piquancy of capers and olives, all rounded out with a spicy tomato sauce.
Salt-packed Anchovy Fillets, Rinsed, patted dry, and chopped
0 oz
to taste
tablespoons
Red Onion, Finely diced
each
Garlic Clove, Thinly sliced
each
Strained Tomatoes, Simmered and reduced by half
cups
teaspoons
Penne Pasta, Boiled until al dente
0 lb
Salt-packed Capers, Rinsed, soaked overnight, and drained
tablespoons
Gaeta Olives, Pitted and coarsely chopped
cups
Italian Parsley, Coarsely chopped
cups
Parmigiano Reggiano Cheese, Freshly grated
to taste
1. Sauté Aromatics
In a large pot, warm the olive oil over medium heat. Add the diced onion, sliced garlic, and desalted anchovies, cooking until the onions are translucent with a hint of golden color, and the anchovies have melted into the mix, approximately 5 minutes.
2. Tomato Simmer
Pour in the reduced tomato sauce along with the red pepper flakes. Stir well and let cook until the aroma is tantalizing, roughly 3 more minutes. Take the pot off the heat.
3. Pasta Perfect
Add penne to the boiling salted water. Boil until al dente—just firm to the bite. Before draining, save 3/4 cup of the starchy pasta water to help bind the sauce.
4. Marry Flavors
Transfer the drained penne to the sauce pot, pouring in the reserved pasta water. Toss over medium heat until each noodle is beautifully coated with the sauce.
5. Final Touch
Fold in the capers, chopped olives, and parsley. Toss gently to distribute evenly.
6. Ready to Enjoy
Dish out the penne hot, offering freshly grated Parmigiano-Reggiano on the side for guests to sprinkle as they desire.
Source high-quality ingredients such as extra virgin olive oil, top-notch anchovies, and premium olives like Kalamata or Castelvetrano. Use artisanal dried penne or fresh pasta for a significant difference in taste.
Save pasta cooking water to emulsify the sauce and ensure it clings to the penne, adding it gradually for the right consistency.
Prep all ingredients beforehand as the cooking process is fast, ensuring the pasta is al dente when tossed with the sauce.
Toast anchovies gently in olive oil over low heat to dissolve them into a paste, releasing their umami flavor without burning.
Finish with fresh lemon juice and chopped parsley to cut through the richness and add brightness.
Comments (0)