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Home-made puttanesca sauce with penne

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 to 15 minutes

Ingredients

2 T olive oil
2-3 chopped cloves garlic
1 chopped fresh chilli
1 chopped red onion
1 x 400 g can whole tomatoes
1 T capers
1/4 cup black olives, shmashed
6 anchovy fillets, smashed
Al dente penne

Method

Place a saucepan over a medium to low heat. Add olive oil and, when hot, add cloves garlic, fresh chilli and red onion.
Fry until fragrant, then add can whole tomatoes and gently simmer for 10 to 15 minutes, or until slightly reduced.
Add capers, black olives and anchovy fillets and mix to combine.

Season to taste and serve with bowls of steaming al dente penne and a drizzle of olive oil.