Login to Save Like

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for serving
• 1 onion, chopped
• 1/2 teaspoon crushed red pepper flakes
• 8 cloves garlic, minced
• 1 (28-ounce) can Italian plum tomatoes, roughly chopped or broken into pieces
• 8 ounces nicoise olives, pitted and halved
• 1/4 cup imported nonpareil capers, drained, liquid reserved
• 5 anchovy fillets, finely chopped, or to taste
• Salt and freshly ground black pepper
• 1 teaspoon sugar, if needed
• 1 pound dried penne rigate
• Fresh basil leaves, for garnishing
• 2/3 cup finely grated Parmigiano-Reggiano, for serving

Description

Food Network Invites You To Try This Charlotte's Penne A La Puttanesca Recipe From Emeril Lagasse.

Food Network