Penne rigate alla puttanesca

30MIN min


30MIN persons




0 / 5 (0 votes)



  • 200g Penne Rigate Borges
  • 4 anchovies fillets
  • 1 handful of capers
  • Borges Extra Virgin Oil
  • 2 handfuls of black olives
  • 1 red onion
  • 2 cloves of garlic
  • Cherry tomatoes (or canned diced tomatoes)
  • Salt, pepper, oregano and chili

Step by step

  1. Step 1

    Prepare the sauce and then boil the pasta. Once drained, mix it in a pan with the sauce, adding a little pepper.

  2. Step 2

    Puttanesca sauce:
    Step 1: Heat oil in a saucepan, add the chopped onion and fry for 5 minutes.
    Step 2: Halve the cherry tomatoes and the olives. After draining the oil, chop the anchovies.
    Step 3: In another pan, add oil and fry the garlic (3 minutes). Add the onion, tomatoes, olives, capers, pepper and oregano. Cook for 7 minutes, stirring occasionally.

    Bring water to boil, add a pinch of salt and boil the pasta without covering (remember: 10 g of salt per 100 g of pasta and 1 liter of water) for 5 minutes. Do not add oil. Drain well

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