Penne Puttanesca



  • 500g Balducci Penne Rigati No.18
  • 2 tbsp olive oil
  • 1 clove garlic, crushed
  • 2 x 400g tins peeled tomatoes, chopped
  • 2 tbsp stuffed olives, sliced
  • 1 tbsp parsley, chopped
  • ½ capsicum, finely diced
  • 4 anchovy fillets, drained and chopped
  • 1 tsp basil leaves
  • ½ tsp chilli powder (or to taste)
  • 1 tsp sugar
  • Salt & pepper, to taste
  • Parmesan cheese, to serve
  • Parsley, to serve


  1. On medium heat, heat olive oil in a saucepan. Fry garlic until brown, stir frequently.
  2. When brown add tomatoes, olives, parsley, capsicum, anchovies, basil and chilli. Season with sugar, salt and pepper.  Bring to boil and simmer gently for 15 minutes.
  3. Cook pasta according to packet directions. Drain well and return to pot.
  4. Add ¾ of the sauce and gently stir it through, serve hot topped with the remaining sauce, sprinkled with Parmesan cheese and garnished with basil or parsley leaves.