Penne Puttanesca

By Cathie Lonnie

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The addition of anchovies to Napoletana sauce makes this delicious sauce, perfect with pasta.

All you have to do is throw all your ingredients of Penne Puttanesca

  1. 375g penne rigate
  2. 2 teaspoons olive oil
  3. 2 small zucchini, cut into 1cm pieces
  4. 4 whole anchovy fillets, finely chopped
  5. 1 long red chilli, thinly sliced
  6. 1/2 quantity Napoletana pasta sauce (see related recipe), or 2 1/2 cups bought pasta sauce
  7. 1 cup pitted black olives
  8. 2 tablespoons drained baby capers, rinsed, chopped
  9. 1/2 cup shaved parmesan
  10. Fresh basil leaves, finely sliced, to serve

The instruction how to make Penne Puttanesca

  1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain.
  2. Meanwhile, heat oil in a large saucepan over medium heat. Add zucchini. Cook, stirring, for 3 to 4 minutes or until golden. Add anchovy fillets and chilli. Cook, stirring, for 2 minutes or until softened.
  3. Add Napoletana sauce. Bring to the boil. Stir in olives and capers. Reduce heat to low. Simmer, uncovered, for 5 minutes or until heated through. Add the pasta. Gently toss to combine. Serve topped with parmesan and basil.

Nutritions of Penne Puttanesca

fatContent: 483.019 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 70 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent:
cholesterolContent: 16 grams protein
sodiumContent: 11 milligrams cholesterol

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