Penne Rigati Puttanesca

Serves: 6
Classification: Pasta

Preparation Time: 15 mins
Cooking Time: 15 mins


San Remo No.65 Penne Rigati 1 lb

2 tbsp olive oil
1 clove garlic – crushed
28 oz canned tomatoes, chopped and drained
2 tbsp stuffed olives, sliced
1 tbsp chopped parsley
½ red bell pepper, finely diced
4 anchovy fillets, drained and chopped
1 tsp chopped basil leaves
½ tsp chilli powder (or to taste)
1 tsp sugar
Salt & pepper (optional)
Parmesan cheese (optional)
Fresh basil and parsley to garnish

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  1. Heat olive oil in a saucepan over a medium heat.  Add garlic and fry until golden, stirring frequently.
  2. When golden add the tomatoes, olives, parsley, red bell pepper, anchovies, basil and chilli. Season to taste with sugar, salt and pepper. Bring to the boil and simmer gently for 15 minutes.
  3. Cook the pasta as per packet instructions. Drain well.
  4. Add ¾ of the sauce to the pasta and gently stir through. Serve hot topped with the remaining sauce, sprinkled with Parmesan cheese if desired and garnished with basil or parsley leaves.

© San Remo Macaroni Company Pty Ltd 2018
The Copyright for this recipe has been assigned to and is held by San Remo.

Penne Rigati Puttanesca
Main course