Penne Puttanesca with Pangritata
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic, chopped
- 200g coarse, fresh, white breadcrumbs
- 2 tablespoons chopped fresh parsley
- ½ teaspoon black pepper
- 4 tablespoons olive oil
- 4 cloves garlic
- 2x 400g tins tomatoes in juice
- 2 tablespoons tomato puree
- 200g black olives cut in half
- 50g anchovy fillets finely chopped
- 1 tablespoon capers
- ¼ teaspoon dried chili flakes
- 400g dry weight penne pasta
- a little extra chopped parsley to serve
To prepare the pangritata topping:
Heat the 2 tablespoons of olive oil and the butter in the pan over a low to medium heat.
Add the chopped garlic and fry until it starts to colour, but does not brown.
Add the breadcrumbs and continue to fry stirring frequently until all the content are golden.
Stir in the chopped parsley and season with black pepper.
Turn out on to a plate or dish and put to one side, uncovered, until required later.
Wipe out the pan.
To make the sauce:
Heat the 4 tablespoons of olive oil in the pan over a low to medium heat.
Add the chopped garlic and fry gently, without browning.
Carefully stir in the tomatoes, tomato puree, olives, anchovies, capers and dried chili flakes.
Once the contents of the pan have reached a simmer reduce the heat, put on the lid and cook for 5 minutes.
Transfer the sauce to a warmed bowl and cover.
Wash the pan.
To cook the pasta:
Fill the pan 2/3 full of lightly salted water and bring to the boil over a medium heat. Add the pasta and cook for 8 minutes until al dente.
Turn off the heat and drain the pasta.
Return the pasta to the pan and add the sauce.
Over a medium heat gently stir the sauce into the pasta until the contents are piping hot. This will only take a minute or so.
Turn off the heat, spoon ½ the prepared pangritata on top of the pasta and sprinkle over some chopped parsley.
Serve immediately with the remaining pangritata in a bowl for diners to add at the table.