Whole wheat penne puttanesca

Ingredients

For 1 serving

• Whole wheat pasta80 g
• Canned peeled tomatoes200 g
• Black olives30 g
• Capers10 g
• Anchovies in oil10 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Parsleyto taste
• Chili pepperto taste

Contains: gluten, fish,

Method

1. Bring a pan of water to the boil for the pasta; leave it unsalted or salt it very lightly, as the anchovies, capers and olives bring plenty of saltiness.
2. Meanwhile, rinse the capers under running water to remove the excess salt; pit the black olives if needed and slice them into rings; peel and crush the garlic; wash and chop the parsley.
3. In a pan, warm the oil over low heat with the garlic, the anchovies in oil and the chilli; mash the anchovies with a wooden spoon for 2–3 minutes, until they melt without frying.
4. Add the crushed peeled tomatoes, the olives and the capers and cook over medium-low heat for 12 minutes, until the sauce thickens; remove the garlic.
5. Meanwhile, cook the wholewheat penne for the packet time (about 11–12 minutes), until al dente; save a ladleful of the cooking water.
6. Drain the penne into the sauce and toss over high heat for a minute with a splash of cooking water, until the sauce coats them; turn off the heat and finish with the parsley.