I absolutely adore this recipe because it brings together bold, savory flavors that make my taste buds do a happy dance, and it’s super easy to whip up on a busy weeknight without compromising on deliciousness. The combination of garlic, anchovies, and capers gives it that irresistible punch, while the spicy kick from the red pepper flakes keeps things exciting—definitely a pasta dish worth sharing with friends!
I adore putting together meals that have intensity, and this Spicy Penne Pasta with Anchovies, Capers, and Black Spanish Olives has that in spades. Hearty penne, combining capers and nutrient-rich anchovies, and generously applied and well-emulsified olive oil make this a meal to savor.
That’s not even mentioning how the black Spanish olives hit all the umami notes, how the dish gets balanced by a sprinkle of fresh parsley, and how every bite has a hit of heat from the red pepper flakes.
Ingredients
Penne Pasta:
Carbohydrates are plentiful, offering a rapid energy source for the body’s needs.
Olive Oil:
Comprises heart-healthy monounsaturated fats.
Garlic:
Renowned for its anti-inflammatory effects and for amplifying umami tastes.
Red Pepper Flakes:
Capsaicin adds a spicy kick and boosts metabolism.
Anchovies:
Adds depth and umami, and is rich in omega-3 fatty acids and protein.
Capers:
Supply a sharp, salty taste with potent antioxidants and vitamins.
Black Spanish Olives:
A healthy fat source that gives dishes a briny flavor.
Crushed Tomatoes:
Foundation for the sauce, contributes natural sweetness and depth.
Ingredient Quantities
- 12 oz penne pasta
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 6 anchovy fillets, chopped
- 3 tablespoons capers, drained
- 1/2 cup black Spanish olives, sliced
- 1 can (14 oz) crushed tomatoes
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
Instructions
1. In a large pot of salted boiling water, cook the penne pasta according to the package directions until it is al dente. Drain and set aside.
2. In a large skillet, medium heat olive oil. Add minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant.
3. In the skillet, combine the oil and garlic with the finely chopped anchovy fillets, stirring until they dissolve and blend together.
4. Add the drained capers and sliced black Spanish olives, cooking for another 1-2 minutes.
5. Add the crushed tomatoes and mix all the ingredients very well. Let the simmering sauce bubble away for about 10 minutes, allowing the flavors to meld together.
6. Add salt and black pepper to taste to the sauce. If you want more heat, increase the amount of red pepper flakes.
7. Throw the cooked penne pasta into the skillet, and mix well so that the sauce coats the pasta completely.
8. Take it off the heat and stir in the chopped fresh parsley until it’s all mixed in and evenly spread around.
9. Pasta should be placed onto a serving dish or individual plates.
10. Grated Parmesan cheese should be sprinkled on top just before serving; a little extra parsley garnish couldn’t hurt either. And then: Enjoy your spicy penne.
Equipment Needed
1. Large pot
2. Skillet
3. Colander
4. Cutting board
5. Chef’s knife
6. Wooden spoon or spatula
7. Measuring spoons
8. Can opener
9. Serving dish or plates
10. Grater
FAQ
- Can I substitute another type of pasta for penne?Certainly! You can select any pasta shape you like, such as rigatoni or fusilli, which will also do a commendable job of holding the sauce.
- Is there a way to make the dish less spicy?To lessen the heat, reduce the amount of crushed red pepper or don’t add it at all.
- Can I use green olives instead of black olives?Indeed, green olives can serve as a substitute, bringing in a slightly different flavor profile.
- Are there vegetarian alternatives for anchovies?Chopped sun-dried tomatoes or extra capers can serve as a flavor-packed alternative to using anchovies. The flavor of these substitutes will not match that of anchovies exactly, but they will add a delicious umami element to the dish that won’t taste “off” or otherwise wrong.
- How can I make this dish dairy-free?Do not include Parmesan cheese, or use a cheese alternative that is free of dairy.
- What wine pairs well with this dish?A white wine from Italy, like a Pinot Grigio, works well to become one with the flavors without drowning them out.
- Can this recipe be made in advance?The sauce can be made a day in advance and kept in the refrigerator. Cook the pasta fresh when ready to serve.
Substitutions and Variations
Olive oil can be replaced by avocado oil or grapeseed oil with a similar culinary effect.
Fish sauce or anchovy paste can be used in lesser amounts to provide comparable umami flavor.
Capers: Substitute with chopped green olives to achieve a salty, briny flavor.
Kalamata olives can be used as an alternative for a slightly different flavor in place of black Spanish olives.
Tomatoes, when crushed, can be imitated quite well using fresh tomatoes in a pureed form, supplemented if desired with some tomato paste.
Pro Tips
1. Anchovy Integration: Ensure the anchovies are finely chopped before adding them to the skillet. They should dissolve into the olive oil, creating a rich, savory base for the sauce that enhances the umami flavors without overpowering the dish.
2. Pasta Water Magic: Reserve a cup of the pasta cooking water before draining the penne. If the pasta sauce seems too thick after mixing with the penne, adding a splash of this starchy water can help achieve a silky texture and help the sauce adhere better to the pasta.
3. Layered Flavors: When sautéing the garlic and red pepper flakes, monitor closely to avoid burning. This prevents any bitterness, ensuring that the flavors remain pleasantly aromatic and spicy.
4. Capers and Olives: Lightly rinse the capers before adding them to the skillet to reduce their brininess. This allows their subtle tang to complement the sauce without overpowering other flavors, and the olives provide a nice salty balance.
5. Freshness Finish: Add the fresh parsley off the heat for a bright, herby touch that enlivens the dish. This keeps the parsley’s flavor vibrant and prevents it from wilting too much, contributing a fresh contrast to the rich sauce.
Spicy Penne Pasta With Anchovies Capers Black Spanish Olives Recipe
My favorite Spicy Penne Pasta With Anchovies Capers Black Spanish Olives Recipe
Equipment Needed:
1. Large pot
2. Skillet
3. Colander
4. Cutting board
5. Chef’s knife
6. Wooden spoon or spatula
7. Measuring spoons
8. Can opener
9. Serving dish or plates
10. Grater
Ingredients:
- 12 oz penne pasta
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 6 anchovy fillets, chopped
- 3 tablespoons capers, drained
- 1/2 cup black Spanish olives, sliced
- 1 can (14 oz) crushed tomatoes
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
Instructions:
1. In a large pot of salted boiling water, cook the penne pasta according to the package directions until it is al dente. Drain and set aside.
2. In a large skillet, medium heat olive oil. Add minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant.
3. In the skillet, combine the oil and garlic with the finely chopped anchovy fillets, stirring until they dissolve and blend together.
4. Add the drained capers and sliced black Spanish olives, cooking for another 1-2 minutes.
5. Add the crushed tomatoes and mix all the ingredients very well. Let the simmering sauce bubble away for about 10 minutes, allowing the flavors to meld together.
6. Add salt and black pepper to taste to the sauce. If you want more heat, increase the amount of red pepper flakes.
7. Throw the cooked penne pasta into the skillet, and mix well so that the sauce coats the pasta completely.
8. Take it off the heat and stir in the chopped fresh parsley until it’s all mixed in and evenly spread around.
9. Pasta should be placed onto a serving dish or individual plates.
10. Grated Parmesan cheese should be sprinkled on top just before serving; a little extra parsley garnish couldn’t hurt either. And then: Enjoy your spicy penne.
