Annie Bell's Baked Penne Puttanesca

Name: Annie Bell's Baked Penne Puttanesca
Yield: 4
Cuisine: Italian
Ingredients: 6 tbsp olive oil; 2 garlic cloves, peeled and finely chopped; 8 salted anchovy fillets, sliced; 1 x 400g tin chopped tomatoes; 1 x 400g tin cherry tomatoes; 1 dried red chilli, finely chopped; 1 heaped tbsp rinsed capers; 120g pitted green olives, sliced; 6 heaped tbsp chopped flat-leaf parsley; 400g penne pasta quills; 70g coarse white breadcrumbs

Over a year ago 2,390 views

Serves: 4

Italian Main Course

Ingredients

6 tbsp olive oil
2 garlic cloves, peeled and finely chopped
8 salted anchovy fillets, sliced
1 x 400g tin chopped tomatoes
1 x 400g tin cherry tomatoes
1 dried red chilli, finely chopped
1 heaped tbsp rinsed capers
120g pitted green olives, sliced
6 heaped tbsp chopped flat-leaf parsley
400g penne pasta quills
70g coarse white breadcrumbs

Accompaniment

Method

1
Have ready a 35cm oval ovenproof gratin dish or equivalent. Make the sauce ahead or at the same time as cooking the pasta.

Heat 3 tbsp olive oil in a large frying pan over a medium heat, add the garlic and anchovies and cook for a minute, mashing the anchovies into a paste.

Add the tomatoes and the chilli, capers, olives and parsley, and bring to a bubble. Reserve until needed. Preheat the oven to 220C/200C fan/ 425F/gas 7.

Cook the pasta in a large pan of salted boiling water until
just underdone, about two thirds of the time suggested on
the packet. Drain in a colander, return to the pan and toss with 1 tbsp olive oil.

Combine the sauce with the pasta and transfer to the gratin dish. Toss the breadcrumbs with the remaining oil and scatter over. Bake for 20 minutes until heated through and the breadcrumbs are golden and crisp.