Al Bronzo Penne Puttanesca

Name: Al Bronzo Penne Puttanesca
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 1 Package Barilla® Al Bronzo® Penne Rigate pasta; 2 Tablespoons extra virgin olive oil; 2 Anchovy fillets in oil; 1 Clove garlic, sliced; ½ Cup pitted kalamata olives, cut in two or into rounds if large; 2 Tablespoons capers in salt, rinse off the salt in running water, course chop; 18 Ounces peeled plum tomatoes or fresh cherry tomatoes; 1 Tablespoon parsley, chopped; To taste Chili: if you are using fresh chili, you will need to slice it up. If you prefer dried chili crush it up using single-use gloves; To taste Salt

40 minutes

Seafood Lactose-free Al Bronzo Short Pasta

This is a great recipe for beginner and time crunched cooks wanting to treat friends and family to a touch of Italy. Puttanesca is one of Italy's most well know known sauces (black olives, capers, tomatoes, chili, and parsley). As Puttanesca pasta recipes have grown in popularity, the dish has been customized with a variety of ingredients. Our version of Pasta Puttanesca features anchovy fillets sautéed in extra virgin olive oil, with chili flakes, thinly sliced garlic, capers, and plum tomatoes. These ingredients are simmered together, and tossed with briny Kalamata olives. The dish is finished by tossing the tomato sauce with Al Bronzo Penne with fresh parsley. The ridges in the Penne Pasta hold the sauce perfectly making it the perfect pasta shape for this simple yet beautiful dish. Barilla Al Bronzo pasta is made by extruding dough through a bronze die that is micro engraved. This gives the pasta a rougher texture, allowing pasta sauces to perfectly adhere to our beautifully crafted pasta.

Ingredients

8 servings

1Package Barilla^® Al Bronzo^® Penne Rigate pasta

2Tablespoons extra virgin olive oil

2Anchovy fillets in oil

1Clove garlic, sliced

½Cup pitted kalamata olives, cut in two or into rounds if large

2Tablespoons capers in salt, rinse off the salt in running water, course chop

18Ounces peeled plum tomatoes or fresh cherry tomatoes

1Tablespoon parsley, chopped

To tasteChili: if you are using fresh chili, you will need to slice it up. If you prefer dried chili crush it up using single-use gloves

To tasteSalt

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

In a skillet, sauté garlic with olive oil and chili to taste, taking care that it does not get too brown.

Step 2

Add capers and anchovy fillets and continue cooking for two more minutes.

Step 3

Turn up the heat and add peeled plum tomatoes. If necessary, add salt and continue cooking on a high heat for around 5 minutes, mixing now and again and adding the olives.

Step 4

Meanwhile, cook pasta according to package directions. Drain pasta and dress with the sauce and a sprinkle of parsley.

Al Bronzo Penne Rigate

Penne Rigate, a classic hero cut, has been redesigned to represent even better the strength of the pasta and the versatility of its usage.

Shape

Penne

Cook time

12 minutes

Pack size

500g (serves 6)

Range

Al Bronzo

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