Roasted Pepper and Olive Puttanesca Penne

• 8 oz penne pasta
• 2 cups roasted red peppers (jarred or homemade), chopped
• 1/2 cup kalamata olives, pitted and chopped
• 1/2 cup cherry tomatoes, halved
• 4 cloves garlic, minced
• 1/4 cup brined capers, drained
• 1/2 cup tomato paste
• 1/2 cup dry white wine
• 1/4 cup olive oil
• 1 tsp red pepper flakes
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Grated Parmesan cheese for serving

Steps

1. 1 Cook the penne according to package instructions until al dente; drain and set aside.
2. 2 While the pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add minced garlic and red pepper flakes, sauté until fragrant, about 1 minute.
4. 4 Stir in tomato paste and cook for another 2 minutes.
5. 5 Add white wine, roasted peppers, olives, cherry tomatoes, and capers; simmer for 10 minutes.
6. 6 Combine the pasta with the sauce in the skillet, tossing to coat.
7. 7 Season with salt and pepper to taste, and stir in chopped parsley.
8. 8 Serve hot with grated Parmesan cheese on top.

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• Add anchovies for a traditional puttanesca flavor.
• Include sautéed spinach for extra greens and texture.

Substitutions

• Substitute penne with any pasta shape you prefer.
• Use vegetable stock instead of white wine for a non-alcoholic version.

Pairings

• Side Caesar salad
• Warm crusty bread

Nutrition

Tips

• For a smoky kick, use smoked paprika alongside the red pepper flakes.
• If you prefer a saucier pasta, add a splash of pasta water to loosen the sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to maintain saucy consistency.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a bit of water or sauce to loosen.

Serving Suggestions

• Pairs wonderfully with a simple green salad or crusty bread.
• Serve with a glass of crisp white wine for a complete meal experience.

FAQ