Penne alla puttanesca 2

03574 PENNE ALLA PUTTANESCA INGREDIENTS 4 PEOPLE 160 g penne rigate, 500 g of fresh tomatoes, a pinch of capers, olives, 120 16 g anchovy fillets, a sprig of parsley, 2 cloves of garlic, paprika, salt and pepper, 8 teaspoons of oil.

: 290 calories per serving time: about 30 minutes Chopped separately PROCESS capers, the pitted olives and parsley.

Put in a pan two cloves of crushed garlic and oil; put on the fire, add the anchovy fillets and start spappolarli with a fork.

When you have reduced them to a pulp, add the capers, olives, tomatoes and chilli.

Add salt and pepper and cook on medium flame for about 15 minutes until thicken the gravy.

At this point, add the chopped parsley.

Then throw in the vessel drained pens good al dente and rigiratele several times in seasoning, keeping still for a moment the vessel on fire.