– Spicy Penne Pasta with Anchovies, Capers & Black Spanish Olives –
This Spicy Penne Pasta with Anchovies, Capers & Black Spanish Olives is truly a sensational dish, it´s loaded with so many different layers of flavors, easy to make and done in 30 minutes. This pasta is the perfect mid-week dinner or weekend dish when you want big flavors but don´t have a ton of time to cook. I used a Spanish pepper to add heat to the sauce, which are actually very mild compared to other spicy peppers, just use whichever type of pepper that you prefer in this recipe. The one thing I always recommend when making pasta is to make sure you cook it al dente, it´s so important to cook your pasta correctly so it has the right texture and flavor. Every store bought package tells you in the directions the exact time to cook the pasta al dente.
– The Secret to Making this Pasta Dish Shine –
The secret to this Spicy Penne Pasta with Anchovies, Capers & Black Spanish Olives is definitely the anchovies. You have to use premium anchovies to really give this dish that wow-factor. I used anchovies from the north of Spain, where they are well known for making some of the best canned anchovies in the world. I highly recommend you get some of these Spanish Anchovies to make this dish really shine, they´re packed in olive oil and offer an incredible texture and flavor. Watch the video below on how to make this Spicy Penne Pasta with Anchovies, Capers & Black Spanish Olives or check out the recipe card below, which you can print. Salud!
Equipment I Used to Make this Recipe:
Chef´s Knife
Wood Cutting Board
Non-Stick Frying Pan
Watch the Video Below on how to make this Spicy Penne Pasta with Anchovies, Capers & Black Spanish Olives
Spicy Penne Pasta with Anchovies, Capers & Black Spanish Olives
Ingredients
- 2 cups whole wheat penne pasta
- 2 tbsp extra virgin olive oil
- 3 cloves garlic
- 1 Spanish pepper
- 1/4 cup capers
- 1/4 cup black Spanish olives
- 1 tin Spanish anchovy fillets in olive oil
- 1 can diced tomatoes
- 1/2 tsp dried parsley
- pinch sea salt
- pinch black pepper
- pinch white sugar
- handful fresh parsley
Instructions
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Thinly slice 3 cloves of garlic, deseed a spicy pepper and finely chop it, thinly slice a 1/4 cup of black pitted Spanish olives, roughly chop 10 anchovy fillets and reserve a 1/4 cup of capers
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Fill a stock pot 1/2 way with water, season generously with sea salt, add a drizzle of extra virgin Spanish olive oil and heat it with a high heat
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Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, about 1 minute later add the slices of garlic and spicy pepper and mix with the oil, 2 minutes later add the 1/4 cup of capers and cook for an additional 2 minutes, then add the slices of black olives and chopped anchovies and mix everything together, then add 1 can of diced tomatoes, season with sea salt, freshly cracked black pepper, a pinch of white sugar and a 1/2 teaspoon of dried parsley, mix everything until it´s well combined and lower the fire to a low heat
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Once the water begins to boil add 2 cups of whole wheat penne pasta and cook until al dente (mine was 9 minutes), drain the pasta and add it to the pan with the sauce, mix it all together until well combined, remove from the heat and garnish with freshly chopped parsley, enjoy!
Recipe Notes
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