Vegetarian Penne alla Puttanesca

Vegetarian Penne alla Puttanesca
Photo by Scott Phillips


  • 2 Tbs. capers, rinsed
  • 8 oz. whole-grain penne pasta
  • 2 Tbs. extra-virgin olive oil
  • 1 tsp. finely grated orange zest (from half a medium orange)
  • 1/3 cup chopped fresh flat-leaf parsley
  • 2 large cloves garlic, smashed and peeled
  • 1 medium yellow onion, finely chopped
  • + 7 more ingredients
    • 1/3 cup pitted Kalamata olives, rinsed and quartered
    • ¼ tsp. crushed red pepper flakes
    • ½ cup dry white wine
    • ½ cup grated Pecorino Romano
    • ½ tsp. dried oregano
    • One 28-oz. can whole tomatoes, coarsely chopped, juice reserved
    • Kosher salt and freshly ground black pepper

Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook until golden, 2 to 3 minutes. Add the onion, orange zest, oregano, and pepper flakes and cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Add the wine and simmer until it has almost evaporated, abou...

View full recipe at Fine Cooking


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