Penne alla Puttanesca


Penne alla Puttanesca


(Serves 4-6)

  • Rummo Penne – 500g
  • Calvi Classico Extra Virgin Olive Oil
  • La Bella Italiana Tomato Sauce – 300g
  • Castellino Mix Italian Olives – 2 tbs
  • Capers – 2 tbs
  • Garlic – 1 clove peeled and finely chopped
  • Fresh Basil
  • Salt


Heat 5 glugs of olive oil in a large pan with some finely chopped garlic. After a minute, add some 20 small capers(approximately 2 tablespoons) and pour in a bottle of the La Bella Italiana tomato sauce. Add some Castellino Olives and mix all of the ingredients together. Allow to come to a light simmer – this should takeabout 10 minutes. In a separate pot, bring 1.5 litres of water and a tablespoon of salt to the boil. Add the 500gr of Rummo Penne Rigate and allow the pasta to cook for approximately 14 minutes, stirring every now and again and checking that your pasta is not overcooking. Strain the pasta when cooked, but remember to keep a small cup of the pasta water to the side. Toss the Penne Rigate straight into the pan with the sauce and mix well for 2 -3 minutes (while the pan is still on a low heat). If you find that the sauce is too thick, add some of the pasta water you kept from straining. Finish off with a drizzle of Calvi Classico Extra Virgin Olive Oil and serve with some fresh basil and some Parmesan.