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Penne Puttanesca

Ingredients

  • Bionaturae Extra Virgin Olive Oil (about 3 tbsp)  
  • 3 medium shallots, small dice 
  • 4 cloves garlic, finely minced 
  • ½ tsp chili flakes (or more for a spicier sauce) 
  • 1 can (28.2 oz) Bionaturae Crushed Tomatoes  
  • 2 cups marinated artichoke hearts, drained, and loosely chopped 
  • ½ cup capers  
  • 1 cup green olives, pitted and chopped 
  • 1 (12 ounce) box Bionaturae Penne Rigate  
  • Salt to taste 
  • 10 fresh basil leaves, thinly sliced, for garnish 
Organic Extra Virgin Olive Oil, 25 oz.

Organic Extra Virgin Olive Oil, 25 oz.

$23.99
Regular price
100% Organic Crushed Tomatoes

100% Organic Crushed Tomatoes

$4.49
Regular price
100% Organic Durum Semolina Penne Rigate

100% Organic Durum Semolina Penne Rigate

$3.49
Regular price

Recipe by Katie Farina. A variation on the traditional recipe from Napoli, this Penne Puttanesca features a few twists, including chopped artichoke hearts! While our Crushed Tomatoes from Italy start as the base of this bold sauce, aromatic shallots, garlic, and a hint of chili add warmth. To finish it off, toss in a few basil leaves for freshness. It's a delicious spin on an old favorite!

Instructions

  • Heat a medium pot over medium-low heat. Once pan is hot, cover the bottom of the pot with olive oil. 
  • Once oil is hot, add shallots, garlic, and chili flakes. Sauté until fragrant and shallot is starting to caramelize, about 10 minutes. 
  • Add tomatoes, artichoke hearts, capers, and olives. Bring to a gentle simmer. Simmer for 20 minutes, stirring occasionally. Salt to taste.  
  • Meanwhile cook pasta according to package directions in a large pot of rapidly boiling salted water. 
  • Toss pasta with sauce and garnish with fresh basil.  

Serves: 4

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Penne Puttanesca

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