Lunch: Penne Puttanesca

Recipe by Lindsay Funston Welcome to flavor town.

Ingredients

12 oz. penne
2 tsp. extra-virgin olive oil
6 cloves garlic, minced
2 tbsp. tomato paste
5 c. chopped roma or plum tomatoes
1/3 c. chopped fresh parsley
1/2 c. halved kalamata olives
1/4 c. capers, rinsed
pinch of crushed red pepper flakes
1 tbsp. chopped anchovies (optional)
Grated Parmesan, for serving

Instructions

In a large pot of salted boiling water, cook penne according to package directions until al dente.
In a large skillet over low heat, heat oil. Add garlic and cook, stirring, until fragrant, 1 minute. Add tomato paste and stir until coated, then add tomatoes and simmer until saucy, 10 to 12 minutes.
Add parsley, olives, capers, crushed red pepper flakes, and anchovies (if using) and stir until combined. Let simmer 5 minutes.
Toss in penne and stir until completely coated. Serve with Parmesan.

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