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Penne puttanesca
Pasta
Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 20 minutes
Energy: 887 kcal / serving
Instructions
- 1. Cook the penne in a large pot of salted boiling water, then drain them. Keep them warm in the covered pot while you prepare the sauce.
- 2. Heat the oil in a large skillet and sauté the crushed garlic. When it becomes fragrant, add the chili pepper and tomatoes. Cook for 5 minutes, stirring constantly.
- 3. Stir in the remaining ingredients and simmer over low heat until the sauce thickens. Add the puttanesca sauce to the pasta, mix well, and serve hot.
Ingredients for servings
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500 g of penne -
80 ml of olive oil -
5 crushed tomatoes -
3 garlics -
1 teaspoon of bird's eye chili -
200 g of pitted black olive -
8 anchovy fillets in oil -
65 g of caper -
1 handful of fresh parsley -
2 tablespoon of fresh basil -
salt (according to taste) -
pepper (according to taste)
Rates
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value887 kcal44 %
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Fat31,19 g45 %
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of which saturated4,74 g24 %
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Carbohydrates121,29 g47 %
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of which sugar21 g23 %
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Protein22,78 g46 %
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Fibers19,74 g?
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More data
* As an indication, before cooking, RDA of the EU.