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Vegetarian Penne alla Puttanesca

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Serves four.

  • by Ivy Manning from Fine Cooking
    Issue 103

You probably already have everything you need for this hearty Sicilian pasta in your pantry. Anchovies are a traditional component, but even this vegetarian version has the trademark briny flavor of the sea, thanks to the bold capers and olives.

  • 2 Tbs. extra-virgin olive oil
  • 2 large cloves garlic, smashed and peeled
  • 1 medium yellow onion, finely chopped
  • 1 tsp. finely grated orange zest (from half a medium orange)
  • 1/2 tsp. dried oregano
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 cup dry white wine
  • One 28-oz. can whole tomatoes, coarsely chopped, juice reserved
  • 1/3 cup pitted Kalamata olives, rinsed and quartered
  • 2 Tbs. capers, rinsed
  • Kosher salt and freshly ground black pepper
  • 8 oz. whole-grain penne pasta
  • 1/2 cup grated Pecorino Romano
  • 1/3 cup chopped fresh flat-leaf parsley

Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook until golden, 2 to 3 minutes. Add the onion, orange zest, oregano, and pepper flakes and cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Add the wine and simmer until it has almost evaporated, about 2 minutes. Stir in the tomatoes and their juice, olives, and capers. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook until the sauce has thickened, about 20 minutes. Season to taste with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain well.

Pour the pasta into the skillet and toss with the sauce. Divide the pasta among 4 bowls and sprinkle with cheese and parsley.

Serving Suggestions

Serve with a mixed green salad and Bruschetta Topped with Warm Goat Cheese.

nutrition information (per serving):
Calories (kcal): 500; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 4; Protein (g): 15; Monounsaturated Fat (g): 10; Carbohydrates (g): 68; Polyunsaturated Fat (g): 2; Sodium (mg): 1300; Cholesterol (mg): 10; Fiber (g): 9;

Photo: Scott Phillips

Very good, nice brine taste to distinguish this dish from heavier saucier dishes. I guess that's what makes this Sicilian. since i don't like olives, i used double capers and it worked fine. Highly recommend!

This is a great pasta sauce.

Fast, easy, and I had all the ingredients in my pantry and fridge. Thought my husband wouldn't like it cause of the olives, but he loved it. I loved it too and will definitely make it again. Took about 30 minutes. The orange zest sweetened the sauce a little. Added about 1/2 tsp salt. Great recipe!

Quick, easy, delicious. Had everything on hand and nothing planned for dinner - this was perfect. I used a couple of fresh tomatoes and red wine.

A tasty meal but a little too much on the briney side for my taste. Read my entire review at: http://themomchef.blogspot.com/2010/02/penne-alla-puttanesca-from-fine-cooking.html

Wow!!! This is such a healthy and tasty recipe. I wasn't sure about the orange zest. My husband loved it and so did I. Really great!

Fantastic recipe. Very quick and easy. The orange zest adds a nice yet subtle flavour to this dish. Was a hit with my husband and definitely one I will add to my favourites.

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