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Puttanesca with Penne and Pancetta
75% authentic · Italian
A regional variation of Pasta Puttanesca, incorporating diced pancetta for added depth and richness, and using penne pasta for a different texture.
Ingredients
- Penne Rigate400g
- Pancetta, diced100g
- Canned whole peeled tomatoes400g
- Garlic, thinly sliced3 cloves
- Anchovy fillets in oil4
- Kalamata olives, pitted and halved80g
- Capers, drained1.5 tbsp
- Dry white wine50ml
- Extra virgin olive oil2 tbsp
- Fresh basil leavesa few
- Saltto taste
- Black pepperto taste
Steps
- 1
Cook penne in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
- 2
In a large skillet, cook diced pancetta over medium heat until crispy. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- 3
Add sliced garlic to the pancetta fat and sauté until fragrant, about 1 minute. Add anchovy fillets and cook until dissolved.
- 4
Deglaze the pan with white wine, scraping up any browned bits. Let it reduce slightly.
- 5
Add crushed tomatoes, halved olives, and capers. Simmer for 10-12 minutes.
- 6
Add the drained penne and cooked pancetta to the sauce. Toss to combine, adding pasta water as needed to reach desired consistency.
- 7
Stir in extra virgin olive oil. Season with salt and pepper. Garnish with fresh basil leaves and serve.
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