Olive Magazine
Penne with Chopped Puttanesca Sauce Recipe

Penne with chopped puttanesca sauce

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

Penne pasta makes an easy midweek meal, and this healthy, raw tomato sauce makes it even quicker. With added olives, capers, garlic and chilli, it's fresh and full of flavour

  • Vegetarian
Nutrition:
NutrientUnit
kcal505
fat15.1g
carbs78.2g
fibre6g
protein14.1g
salt0.7g
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Ingredients

  • 3 plum tomatoes, diced
  • 1½ tbsp capers, rinsed
  • ½ small clove garlic, crushed
  • ½ small bunch flat-leaf parsley, chopped
  • 1 red chilli, finely chopped
  • 8 pitted black olives, chopped
  • olive oil
  • 1 tsp red wine vinegar
  • 200g penne

Method

  • STEP 1

    Put all of the ingredients except the pasta in a large bowl with 2 tbsp olive oil and the vinegar, season really well and toss together. Leave for 10 minutes.

  • STEP 2

    Cook the pasta then drain well. Tip into the bowl and toss again before serving.

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