Penne alla Partenopea
4 servings
25 minutes
Penne alla Puttanesca is a vibrant and rich dish from sunny Italy. Inspired by Neapolitan cuisine, it combines juicy cherry tomatoes, aromatic basil, and tender mozzarella to create a harmony of flavors. The slight acidity of the tomatoes perfectly complements the creaminess of the cheese, while Parmesan adds depth and richness to the dish. Green onions and spices subtly highlight the freshness of the ingredients, making it an ideal choice for a light yet nutritious dinner. Traditionally made with penne pasta that holds the sauce well and absorbs its aromas, this dish can be served as a main course or as an elegant addition to a Mediterranean feast. Simple to prepare, it brings a true atmosphere of Italian comfort.
1
We sauté green onions and cherry tomatoes, which should be slightly crushed beforehand to release their juice.
- Cherry tomatoes: 130 g
- Spring onion: 12 g
2
Petrushim. The stress is on the last syllable — that's how chefs say it.
3
We add a small amount of grated parmesan to keep the structure intact, and a bit of basil for beauty.
- Parmesan (Parmigiano Reggiano): 25 g
- Basil: 4 g
4
Mozzarella is the main ingredient here, alongside tomatoes. It's better to choose penne pasta.
- Mozzarella cheese: 80 g
- Cherry tomatoes: 130 g
- Penne: 125 g
