Oh my, this pasta is so good! Yes… you can’t say anything else about these penne with capers and black olives. Nothing was left. Some even sopped up the sauce not only from their own plate, but also from the pot, and when that happens, I am tremendously happy. A recipe, moreover, suitable for almost all seasons and so easy and quick that it will often come in handy. Not to mention the fact that it requires ingredients that are almost always on hand. So note it down and try it as soon as possible. Bon appétit everyone! Paola
Other quick recipes not to miss:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Penne with Capers and Black Olives
If you are not particularly fond of garlic, you can replace it with golden onion or shallot; the result will still be good.
- 12 oz pasta (penne shape)
- 1 clove garlic
- chili pepper (amount to taste)
- 14 oz tomato sauce
- 1 pinch baking soda
- 2.5 oz Taggiasca olives
- 1 oz salted capers
- 4 anchovy fillets in oil
- oregano
- extra virgin olive oil
- salt
Tools
- 1 Pan
- 1 Pot
Preparation of Penne with Capers and Black Olives
In a large pan, heat a couple of tablespoons of oil and sauté the finely chopped garlic clove along with the chili pepper (I used a little, but you can add more; the amount depends on personal taste).
Let it sizzle for a few moments, then add the tomato sauce and a pinch of baking soda, and cook over moderate heat for about ten minutes, stirring occasionally.
Meanwhile, coarsely chop the Taggiasca olives (I kept a few whole).
Desalt the capers under running water and pat them dry with a paper towel.
Then add the olives, capers, and anchovy fillets to the sauce and continue cooking for a few minutes, adjusting the salt only if necessary.
In the meantime, cook the pasta in plenty of salted boiling water. Drain it al dente and transfer it to the pan with the sauce. Let it absorb the flavors, stirring for a few moments over the heat.
Finally, distribute the penne with capers and black olives on individual plates, sprinkle them with a pinch of dried oregano, and serve immediately, very hot. Enjoy! Paola
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