Penne Puttanesca With A Southwestern Twist

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb penne rigate, cooked and drained
• 1/3 cup olive oil
• 1 tablespoon minced garlic clove
• 1 tablespoon shallot, minced
• 2 tablespoons hatch chiles, minced
• 1 teaspoon crushed red pepper flakes
• 3 cups diced tomatoes, drained
• 3/4 cup kalamata olive, coarsely chopped
• 3/4 cup dry red wine
• 3 tablespoons capers, chopped
• 1 teaspoon anchovy paste (optional)
• 1 tablespoon fresh rosemary, finely chopped
• 2 tablespoons fresh basil, finely chopped
• 2 tablespoons fresh oregano, finely chopped
• 2 tablespoons fresh parsley, chopped, divided
• 3/4 cup parmesan cheese, shaved
• salt and pepper, to taste

Recipe

• 1 heat the oil in a large skillet over low heat.
• 2 add the garlic, shallots and hatch chiles, and saute for 3-4 minutes, careful not to burn the garlic.
• 3 add the tomatoes, crushed red pepper, optional anchovy paste and wine.
• 4 bring to a boil and cook for 5 minutes. lower the heat to medium low and add the olives, capers, and fresh herbs (reserve one tablespoon parsley for garnish), and cook for 5 minutes longer.
• 5 taste and adjust seasonings if needed.
• 6 toss in the cooked penne.
• 7 arrange slivers of the shaved parmesan on top of each serving, and garnish with reserved parsley. serve warm.