Italian Penne Pasta

Italian Penne Pasta: The Traditional Recipe

A classic Italian penne pasta recipe, with parsley, capers, olives, chilli peppers and tomatoes.

04 March, 2013
Average: 3.2 (16 votes)


serves for


total time

0 HR 25 MIN


Olive oil
2 tbsp
2 cloves, chopped
Chili Pepper
1 each, pepper, halved, chopped
500 g, chopped
Red Wine
100 ml, dry
400 g, penne
2 tbsp, chopped
3 tbsp
Black Olives
2 tbsp, pitted, chopped
Lemon Juice
1 tbsp
1 pinch
1 tbsp, leaves


  • Heat the oil in large skillet and for 30 seconds. Add the tomatoes and wine and simmer uncovered for 10 minutes.
  • Meanwhile cook the pasta in salted water until al dente for about 10 minutes.
  • Add the parsley, capers and olives to the sauce and season with salt ground black pepper, lemon juice and sugar.
  • Drain the pasta, mix with the sauce and serve.
  • Garnish with parsley.

The best thing about pasta has to be its versatility. Italians may claim that traditional is always best, but there’s also plenty of room for creativity. If tomatoes aren’t your thing, then this spaghetti with clams recipe is a seafood treat. For a richer, meaty alternative, try a traditional carbonara, hailing from the area around Rome. Finally, originally created to help sailors ward off scurvy on long sea journeys, pesto has to be one of the most popular accompaniments to pasta. Try your hand at this penne with pesto recipe.

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