Prepare the sauce and then boil the pasta. Once drained, mix it in a pan with the sauce, adding a little pepper.
Recipes
Penne rigate alla puttanesca
Ingredients
- 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
-
Step 1
-
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.Pasta:
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