Penne alla puttanesca

Penne alla puttanesca

Made with Cherry Tomatoes

Mutti Cherry Tomatoes complement your food with their rich, sweet and intense flavor. They grow in southern Italy, where they are harvested and sorted carefully to maintain their incredible taste and freshness. They are perfect for fish dishes or to bring tomato flavor to your focaccias, pastas and sauces.

cooking sketch Easy

4 people


  • 350 g penne pasta
  • 2 tbsp olive oil
  • 2 Cloves garlic (crushed)
  • 2 small red chilies (seeded and finely chopped)
  • 8 anchovy fillets (chopped)
  • 400 g can Mutti Cherry Tomatoes
  • 1/2 cup sliced black and green olives
  • 2 tbsp Mutti double concentrate
  • 1 tbsp capers
  • 1,2 dl chopped fresh basil leaves
  • shaved parmesan cheese, to serve
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Penne alla puttanesca: Method

  1. Cook pasta, in boiling salted water for 9 to 12 minutes.
  2. Heat oil in a large non-stick frying pan, over a medium heat.
  3. Add garlic, chili and anchovies and cook, stirring, for 30 seconds.
  4. Add undrained 
Mutti cherry tomatoes, olives, double concentrate tomato paste and capers.
  5. Simmer, stirring occasionally, for 5 minutes or until thick.
  6. Stir in basil.
  7. Drain pasta and divide between four bowls.
  8. Top pasta with the sauce and parmesan cheese.

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Also made with: Cherry Tomatoes

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