penne puttanesca

Six days in the new flat and the place is really shaping up. But we're tired - and after a long day at a conference and then a quick outing at our block's gym, we need something quick, easy, and tasty.

I've only had puttanesca once before, when my friend Sarah cooked it for me. I believe she said it was a Nigella recipe. As I have a tin of olives and a jar of capers in the pantry, I'm inspired again. I look up a few recipes and although I don't have any anchovies, I decide to proceed regardless - with olives and capers the dish is sure to be salty enough.

This dish doesn't require any oil. Savoury and satisfying, the puttanesca was on the table within 20 minutes. And I didn't need the parmesan, though sometimes I can't go without.

I've had this call for three standard small servings, though I only needed one. My husband had the other two (plus some bread to mop up the sauce).

penne puttanesca
(serves 3 - 1 small, 1 large; serves 2 medium-sized portions)

225 g wholemeal penne
1 tin cherry tomatoes, pureed roughly + 1/4 tin water to loosen sauce
15 cherry tomatoes, halved
150 g black olives, pitted and chopped
50 g capers
fresh parsley, chopped finely
1 clove garlic, chopped
salt and pepper to taste
parmesan to taste (optional)

Boil a pot of water and drop in the penne - boil for about 8 minutes. In a saucepan, pour in a bit of the pureed cherry tomato mixture, some salt and the chopped garlic. Heat the pan and allow the garlic to saute in the juices for a bit. Then pour in the rest of the tomato mixture and bring to the boil, then down to a simmer. Toss in cherry tomatoes, black olives and capers. Allow to simmer uncovered.

When the penne is ready, drain and then pour into the saucepan. Mix together with the parsley. Add salt and pepper to taste. Cover and turn to low for a few minutes. Serve in shallow bowls with parmesan if desired and possibly a baby spinach salad.


calories (without parmesan): one small serving - 381 calories; one large - 762 calories.

One note of caution: make sure to chop the parsley very finely - otherwise it can go stringy.