Penne Puttanesca With a Southwestern Twist |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a version of Penne Puttanesca that I created for a contest at work. It's a little different! A crisp green salad and sourdough bread is all you need to round out this simple meal. Ingredients:
1 lb penne rigate, cooked and drained |
1/3 cup olive oil |
1 tablespoon minced garlic clove |
1 tablespoon shallot, minced |
2 tablespoons hatch chiles, minced |
1 teaspoon crushed red pepper flakes |
3 cups diced tomatoes, drained |
3/4 cup kalamata olive, coarsely chopped |
3/4 cup dry red wine |
3 tablespoons capers, chopped |
1 teaspoon anchovy paste (optional) |
1 tablespoon fresh rosemary, finely chopped |
2 tablespoons fresh basil, finely chopped |
2 tablespoons fresh oregano, finely chopped |
2 tablespoons fresh parsley, chopped, divided |
3/4 cup parmesan cheese, shaved |
salt and pepper, to taste |
Directions:
1. Heat the oil in a large skillet over low heat.
2. Add the garlic, shallots and hatch chiles, and saute for 3-4 minutes, careful not to burn the garlic.
3. Add the tomatoes, crushed red pepper, optional anchovy paste and wine.
4. 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.
5. Taste and adjust seasonings if needed.
6. Toss in the cooked penne.
7. Arrange slivers of the shaved parmesan on top of each serving, and garnish with reserved parsley. Serve warm.
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