Recipe: Penne Puttanesca




1 Jar of Agromonte Le Specialita Tomatoes

100g Portofino Olives

1 large red Chilli, sliced

2 tbsp Capparis Salted Capers, rinsed

3 cloves of garlic, sliced

1 packet Benedetto Cavalieri Penne Pasta

1 tin Catalina Anchovies

1 x handful Fresh Basil

100ml OMed Extra Virgin Olive





  1. ­Heat the olive oil. Add the garlic and chilli, then sauté over a medium heat for a few minutes, making sure to not burn the garlic.
  2. Add the Catalina Anchovies and sauté until they start to dissolve into the oil.
  3. Then add the capers and olives, sauté for an extra minute.
  4. Pour in the jar of tomatoes and cook 10 minutes.
  5. At the same time, cook the pasta in lightly salted boiling water until al dente.
  6. Drain the pasta, reserving 2-3 tbsp cooking water.
  7. Combine the pasta with sauce and add the reserved water if more liquid is required.
  8. Toss through fresh basil and serve.



Buon Appetito!