Mezze penne puttanesca (olives and capers)

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Puttanesca is one of Italy's best known and most characteristic sauces (black olives, capers, tomatoes, chili and parsley). It would seem that its origins are Neapolitan but here is a Lazio version (with salted anchovies) To tell the truth, it is made everywhere in thousands of variants (garlic or onion? Or both?). What is the secret of puttanesca's success? Easy to source ingredients, quick to make and guaranteed success! This version is a slightly more sophisticated one, with Taggiasca olives, caper berries and anchovies in oil, tempering its saltiness.
Mezze penne are heaven on earth for pasta lovers who eat them voraciously. You can get three or four at a time onto your fork for a full and satisfying bite and this naughty, flavor-packed sauce does the rest. The pasta's surface grooves hold onto the tasty sauce and the various bits and pieces in it make for a lively mouth feel.

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Ingredients for 5 People

  • 400 g Barilla Mezze Penne al Bronzo
  • 30 ml extra virgin oil
  • 25 anchovy fillets in oil
  • 1 clove of garlic
  • 50 g of stoned Taggiasca olives
  • 30 g of capers in salt
  • 500 g of peeled plum tomatoes or fresh cherry tomatoes
  • Chili and salt to taste
  • 20 g of chopped parsley
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