Servings: four.

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.

Ingredients

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

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

Preparation

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.

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

(7 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Garlic
IN THIS RECIPE
Onions
IN THIS RECIPE
Oranges
FEATURED
Chinese Black Rice

Reviews

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Reviews (7 reviews)

MommyDot | 08/17/2013
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!
405tulips | 11/11/2012
This is a great pasta sauce.
morganmom54 | 04/19/2012
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!
dineindiva | 09/22/2011
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.

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What We're Cooking Now

Name: Vegetarian Penne alla Puttanesca
Yield: four. servings
Cuisine: Italian
Ingredients: 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