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Penne Puttanesca


Serves 4
16 ozPastene Italian Penne Rigate
5 TbspPastene Extra Virgin Olive Oil or Pastene Pure Olive Oil
5 TbspPastene Minced Garlic
4-6Pastene Anchovy Fillets, finely chopped
½ (3.5 oz) jarPastene Capers, drained
¼ (6.5 oz) jarPastene Pitted Kalamata Olives, drained
½ (28 oz) canPastene San Marzano Style Tomatoes or Pastene San Marzano D.O.P Tomatoes
1 (5 oz) canPastene Tonno (tuna), optional
1/3 cupfresh parsley, chopped
Pastene Grated Parmesan Cheese or Pastene Grated Romano Cheese (for topping)
salt and pepper


  • In a medium saucepan, combine  oil, garlic and anchovies. Cook over medium heat until garlic is fragrant and lightly golden, about 5 minutes.
  • Add tomatoes, capers, olives and stir to combine; bring to a simmer. Stir in tonno(tuna, optional) after flaking it gently with a fork. Remove from heat.
  • Meanwhile, in a large pot cook penne in heavily salted boiling water until al dente. Reserve 1 cup of pasta water. Drain pasta and add to saucepan.
  • Add pasta water one tablespoon at a time to sauce and set over medium-high heat to bring pasta and sauce to a vigorous simmer. Add more pasta water as necessary to keep sauce loose.
  • Remove from heat and stir in remaining olive oil, parsley, and cheese. Season with salt and pepper
  • Serve immediately with more grated cheese at the table.

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