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Penne puttanesca

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Recipe Ingredients

  • 350g dried penne pasta
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 400g can chopped tomatoes
  • 2 tsp dried origanum
  • 120g can boneless and skinless sardine fillets, drained
  • 50g black olives, pitted small handful curly parsley, chopped

Recipe Directions

  1. Bring a large pan of salted water to the boil and cook the pasta according to the instructions on the packet. Drain well, reserving a cupful of the cooking water.
  2. Meanwhile, heat the oil in a large pan and fry the onion for 10 minutes until softened but not coloured. Add the tomatoes and
  3. origanum, then bring mixture to the boil and
  4. simmer for 15 minutes until thickened. Stir in the sardines and olives – the stirring should help break up the fish slightly.
  5. Add the pasta to the sauce and toss well to combine. Add a little of the reserved pasta water if the mixture looks too dry. Check the seasoning, then divide among four bowls and garnish with parsley. Serve immediately.

EACH SERVING 1 793kJ, 9g fats (2g saturated), 72g carbohydrates (7g total sugars).

Each Serving:


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