| Recipe from the Black Countess of Penne alla Puttanesca Ingredients1 onion8 anchovy fillets in oil100 g of stoned black olives400 g of penne rigate400 g of tomato pulp2 tablespoons of capers1 chilli pepper4 tablespoons of olive oil2 garlic cloves1 tablespoon of tomato puree1 tablespoon of caster sugar4 tablespoons of coarsely chopped parsley, Pepper Preparation Peel the onion and garlic and chop them. Cut the chilli pepper in half and remove the seeds and white film, then wash your hands well, to remove any trace of chilli pepper. Drain the anchovy fillets on absorbent paper, removing all the excess oil, then chop them coarsely. Slice the olives. Drain the capers and chop them coarsely. In a large saucepan bring the water to a boil, add a handful of coarse salt, pour in the pasta and mix. In a large frying pan, heat the oil, add the onion, garlic and chilli and fry over medium heat for 2 minutes, stirring occasionally. Add the pulp and tomato puree, anchovies, olives, capers and sugar and cook over high heat without a lid for 3 minutes, until the sauce is reduced and thickened. Salt and pepper at will. Drain the pasta and place it in the casserole, add the sauce, sprinkle with parsley and serve immediately. |
