Spicy Penne Puttanesca with Calabrian Chili
A fiery version of the classic using extra red pepper flakes and chili oil.
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Ingredients
- 1 pound Penne pasta
- 3 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 4 pieces Anchovy fillets, finely chopped
- 1 tablespoon Crushed red pepper flakes
- 2 teaspoons Calabrian chili paste
- 28 ounces Canned crushed tomatoes
- 1/2 cup Kalamata olives, pitted and halved
- 2 tablespoons Capers, drained
- 1/4 cup Fresh parsley, chopped
- 1 tablespoon Spicy chili oil(optional)
Instructions
- 1
Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente.
- 2
While the pasta cooks, heat olive oil in a large skillet over medium heat.
- 3
Add the garlic, anchovies, and red pepper flakes to the skillet, stirring until the anchovies melt into the oil.
- 4
Stir in the Calabrian chili paste and crushed tomatoes, then simmer the sauce for 10 minutes.
- 5
Add the olives and capers to the sauce, stirring to combine and heating through for another 2 minutes.
- 6
Reserve half a cup of pasta water, then drain the penne and add it directly into the sauce skillet.
- 7
Toss the pasta thoroughly, adding reserved water if needed to loosen the sauce, and stir in the fresh parsley.
- 8
Divide into bowls and drizzle with spicy chili oil just before serving for an extra kick.
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