Penne alla Puttanesca with Calabrian Chilies | Umami & Us

Ingredients

• 28 oz can crushed San Marzano (or other high quality tomato)
• 8 cloves garlic
• 1/4 cup extra virgin olive oil
• salt
• fresh cracked black pepper
• 1 lb penne rigate
• 2 cups tomato sauce
• 8 fillets anchovies, rinsed
• 6 cloves garlic, chopped
• 1/2 yellow onion, diced
• 4 tablespoons nicoise olives, pitted and roughly chopped
• 4 teaspoons capers
• 3 tablespoons crushed/chopped Calabrian chilies
• 1/2 cup Italian parsley, thinly sliced
• 2 oz (chunk) Parmigiano Reggiano cheese, for grating at the end
• 1/4 cup extra virgin olive oil, plus a few tablespoons for finishing the pasta
• reserved pasta water