Directions:
- Heat the oil in a large skillet over low heat.
- Add the garlic, shallots and hatch chiles, and saute for 3-4 minutes, careful not to burn the garlic.
- Add the tomatoes, crushed red pepper, optional anchovy paste and wine.
- Bring to a boil and cook for 5 minutes. Lower the heat to medium low and add the olives, capers, and fresh herbs (reserve one tablespoon parsley for garnish), and cook for 5 minutes longer.
- Taste and adjust seasonings if needed.
- Toss in the cooked penne.
- Arrange slivers of the shaved parmesan on top of each serving, and garnish with reserved parsley. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 510.44 Kcal (2137 kJ) | ||
| Calories from fat | 216.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.06g | 37% | |
|---|---|---|---|
| Cholesterol | 18.83mg | 6% | |
| Sodium | 943.57mg | 39% | |
| Potassium | 269.09mg | 6% | |
| Total Carbs | 53.36g | 18% | |
| Sugars | 5.91g | 24% | |
| Dietary Fiber | 8.2g | 33% | |
| Protein | 16.59g | 33% | |
| Vitamin C | 13.8mg | 23% | |
| Vitamin A | 3.9mg | 129% | |
| Iron | 3.6mg | 20% | |
| Calcium | 272.4mg | 27% | |
| Amount Per 100 g | |||
| Calories | 198.61 Kcal (832 kJ) | ||
| Calories from fat | 84.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.36g | 37% | |
|---|---|---|---|
| Cholesterol | 7.33mg | 6% | |
| Sodium | 367.14mg | 39% | |
| Potassium | 104.7mg | 6% | |
| Total Carbs | 20.76g | 18% | |
| Sugars | 2.3g | 24% | |
| Dietary Fiber | 3.19g | 33% | |
| Protein | 6.45g | 33% | |
| Vitamin C | 5.4mg | 23% | |
| Vitamin A | 1.5mg | 129% | |
| Iron | 1.4mg | 20% | |
| Calcium | 106mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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