RECIPE: Penne Puttanesca, 2 Ways – Gwyneth Paltrow, Notes From my Kitchen Table
Word has it that Italian “ladies of the night” used to make this dish in between clients. It’s tasty, quick-to-make and, as an added bonus, you likely already have most of the ingredients in your fridge and pantry! We used Gwyneth Paltrow’s recipe and tweaked it slightly, taking out the anchovies to make it vegan-friendly. We also tried it two ways: first, making the tomato and puttanesca sauces from scratch and pairing the mix with our skinnypasta™ SUPERFOOD TEFF Penne, and second, making only the puttanesca sauce to add to, and really amp up, a couple of our frozen entrees! Both ways are simple and delicious. Enjoy!
Method 1 : Make the tomato sauce first. Heat 2 TBSP of olive oil in a large saucepan over low heat. Add garlic and cook for 5 minutes until fragrant. Add 2 of the basil leaves and stir in. Add the cherry tomatoes and place a lid on the saucepan. Let simmer for 5-10 minutes, letting the tomatoes sweat. Once they start to blister, add the diced tomatoes and the remaining 2 basil leaves. Turn the heat to high and bring the mixture to a boil. Turn back to low, add salt and pepper to taste, and let simmer for 45 minutes, stirring occasionally.
While the tomato sauce simmers, grab a small saucepan, add 2 TBSP of olive oil with garlic and chilis over medium heat, until fragrant. Add the capers and olives and cook for 1-2 minutes. When ready, add in two heaping ladles of the fresh tomato sauce and stir in.
Meanwhile, bring a large pot of water to boil and add the 200g of skinnypasta™ SUPERFOOD TEFF Penne – which should have been thawed briefly at room temperature. Cook for one minute and test for doneness. Strain pasta and add directly to the saucepan with the puttanesca sauce. Ensure all noodles are coated thoroughly – add more tomato sauce if needed.
Serve immediately and garnish with fresh Italian parsley and cracked black pepper. Enjoy!