Food & Wine

Penne with Uncooked Puttanesca Sauce

The cover of the Tri-City Herald's Food & Wine section Jan. 20 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week.

Penne with Uncooked Puttanesca Sauce

Take advantage of fresh tomatoes in this quick and easy pasta dish. Peel by plunging the cored tomatoes into boiling water for 15 to 30 seconds, until skin splits, then into ice water, and pulling away skin with a paring knife.


1 or 2 garlic cloves, cut in half and any green shoots removed

Kosher salt

3 tablespoons plus 1 teaspoon extra-virgin olive oil

2 fat anchovy fillets (or 4 thin ones), soaked in cold water and patted dry

1 tablespoon capers, rinsed

3 tablespoons chopped flat-leaf parsley plus 2 tablespoons slivered leaves

1/2 pound ripe tomatoes, cored and peeled

8 imported black olives, pitted and cut into strips

Freshly ground pepper

12 ounces penne

2 to 4 tablespoons freshly grated Parmigiano-Reggiano cheese


Put a large pot of water on to boil. With a mortar and pestle (or in a food processor), mash the garlic with a generous pinch of salt and 1 teaspoon of the olive oil. Mash in the anchovies and capers. Work in the chopped parsley and 2 tablespoons olive oil.

Cut the tomatoes in half at the equator. Place a strainer over a bowl and squeeze out the seeds and pulp. Rub the pulpy seeds against the strainer to extract as much juice as possible. Discard the seeds.

Coarsely chop the tomatoes and mix with the olives, anchovy mixture and tomato juice. Add salt and pepper to taste, and 1 more tablespoon of olive oil.

When the water comes to a boil, salt generously and cook the pasta al dente, about 8 minutes. Drain and return to the pot. Add the sauce, mix well and transfer to a platter. Garnish with slivered parsley and Parmigiano-Reggiano. Makes 4 servings. Per serving: 471 calories (29 percent from fat), 15.1 g fat (2.7 g saturated, 9.4 g monounsaturated), 9.6 mg cholesterol, 15.6 g protein, 67.7 g carbohydrates, 3.9 g fiber, 231.2 mg sodium.

Adapted from: New Classic Family Dinners by Mark Peel with Martha Rose Shulman (Wiley, $34.95).