Penne Puttanesca is zesty and quick


Doctor up rotisserie chicken for this quick, Italian meal. Penne Puttanesca is a traditional Italian dish. The zesty tomato sauce is flavored with capers. Anchovy fillets add a special depth of flavor to the sauce. They melt to a paste when sauteed in this recipe. Penne is a quill-shaped short-cut pasta that holds this sauce well. Roasted chicken cut into cubs can be found in the meat section of the supermarket. It’s perfect for quick dinners. Any type of leftover meat can be used in this recipe.

A washed, ready-to-eat Italian-style salad with added fresh basil completes the meal.

Helpful hints:

Any type of short cut pasta such as fusilli (corkscrew) can be used.

Anchovy paste comes in a tube and can be used instead of anchovy fillets.

Countdown:

Place water for pasta on to boil.

Make Penne Puttanesca.

Make salad.

Shopping list:

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy: 1 bag washed, ready-to-eat Italian-style salad, 1 small package basil, 1 small package penne pasta, olive oil spray, 1 small tin anchovy fillets, 1/2 pound roasted chicken breast, 1 small bottle capers, 1 small bottle/can low-sodium tomato sauce and 1 small piece Parmesan cheese.

Staples: reduced-fat salad dressing, garlic, salt and black peppercorns.

Penne Puttanesca

Recipe by Linda Gassenheimer

1/4 pound penne pasta (about 2 cups)

Olive oil spray

3 medium garlic cloves, crushed

4 anchovy fillets, rinsed under cold water or 1 teaspoon anchovy paste

1/2 pound cooked or roasted chicken breast, skin removed (cut into small cubes)

1 cup bottled, low-sodium tomato sauce

1/2 cup water

2 tablespoons drained capers,

Salt and freshly ground black pepper

2 tablespoons grated Parmesan cheese

Bring a large pot filled with 3 to 4 quarts of water to a boil. Add penne and cook 10 minutes or according to package instructions.

Meanwhile, heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add garlic and anchovies and saute about 30 seconds, without browning the garlic. Mash the anchovy fillets with the spoon as they cook. They will melt into a paste. Add chicken, tomato sauce, water and capers. Blend well. Simmer 2 minutes.

Drain pasta and add to skillet. Toss to coat pasta with sauce. Remove from heat. Add salt and pepper to taste and sprinkle Parmesan cheese on top. Makes 2 servings.

Per serving: 466 calories (17 percent from fat) 8.7 g fat (2.2 g saturated, 3.2 g monounsaturated), 107 mg cholesterol, 45.0 g protein, 53.9 g carbohydrates, 4.1 g fiber, 959 mg sodium.

Italian Salad

Recipe by Linda Gassenheimer

5 cups washed, ready-to-eat Italian-style salad

1 cup fresh basil, washed

2 tablespoons low fat Italian dressing

Place salad and basil in a bowl and add dressing. Toss well. Makes 2 servings.

Per serving: 34 calories (14 percent from fat) 0.5 g fat (0.1 g saturated, 0.4 g monounsaturated), 1 mg cholesterol, 1.9 g protein, 4.9 g carbohydrates, 2.7 g fiber, 15 mg sodium.



Reader Comments ...


Next Up in Food

Cookbook of the week: ‘Hawker Fare’ by James Syhabout
Cookbook of the week: ‘Hawker Fare’ by James Syhabout

Cookbook of the week: “Hawker Fare: Stories and Recipes From a Refugee Chef’s Isan Thai and Lao Roots” by James Syhabout with John Birdsall (Ecco, $39.99) ———  Most chefs with Michelin-starred restaurants, plus a classical training and the résumé to go with it, would pour all that fancy stuff into...
Still comfort food, but this Southern pea salad has kick
Still comfort food, but this Southern pea salad has kick

Your definition of comfort food depends, of course, on what you find comforting, and for most of us it's something nostalgic. Beyond that, it could be anything, really: A cupcake. Mac and cheese. Enchiladas. Fried rice. I've got a lot of comfort foods, but one that I had nearly forgotten about is pea salad. It was a popular Sunday dish, potluck buffet...
One bottle of limoncello, plenty of options.
One bottle of limoncello, plenty of options.

Spirits columnist M. Carrie Allan recently joined The Washington Post Food staff to answer questions about all things edible. Here are edited excerpts from that chat. A: I agree with you on limoncello - strong and super sweet. I like cutting it with gin, cutting it with more sour citrus juices and other juices too. If you like bittersweet, giving it...
Why you should always have some bread in your freezer
Why you should always have some bread in your freezer

We can eat a lot of bread in my house. But even for two carbivores, a big loaf can sometimes be too much to finish before it starts to go stale. Thank goodness for the freezer. We're often admonished not to refrigerate bread, which accelerates staling, but the freezer is another matter. It serves as a kind of pause button, meaning fresh bread you move...
How does a tarantula burger taste? ‘This is like the crunchiest jerky you’ve ever had.’

“You can’t order the tarantula today,” the man behind the counter at Bull City Burger and Brewery said to the front of the lunch rush line. Yes, Thursday’s tarantula burger was already spoken for, claimed through a lottery by Mark Christmann, a cook from Greensboro who made his first trip to downtown Durham for the dubious privilege...
More Stories