Susie Young, co-owner of Wit’s End in Highlands, describes this simple, satisfying dish as her variation on the classic Pasta Puttanesca – minus the anchovies – and it has long been a staple at her family table.
What makes it such a weeknight winner is how quickly it comes together: fresh plum tomatoes are readily available year-round, and the pantry-friendly kalamata olives and capers deliver what Susie calls “a very well-rounded flavor bang” that tastes like you’ve been cooking all afternoon.
Susie has been making versions of this recipe for years, refining it for her four grown children and now for her grandchildren – enthusiastic pasta lovers everyone. Fresh basil, she insists, is non-negotiable: it adds a lovely, bright layer that really lifts the whole dish.
“My family loves it,” she says, “and it couldn’t be easier.”
Pure comfort food, every bit as welcome on a busy Tuesday night as it is for a relaxed weekend supper.
David and Susie Young
Penne with Fresh Tomatoes, Kalamata Olives & Capers
Serves 4–6
Ingredients
1 pound penne pasta
1⁄2 cup extra-virgin olive oil
4–6 cloves garlic, thinly sliced or minced
6–8 fresh plum tomatoes (about 1½ lbs), roughly chopped
½ cup kalamata olives, pitted and halved
3 tablespoons capers, drained and rinsed
¼–½ teaspoon red pepper flakes, or to taste
Salt and freshly ground black pepper, to taste
Generous handful of fresh basil leaves, torn (do not skip!)
Freshly grated Parmesan or Pecorino Romano, for serving
Directions
Bring a large pot of well-salted water to a boil. Cook the penne according to package directions until al dente. Reserve ½ cup of pasta cooking water before draining.
While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes; sauté for 1–2 minutes until fragrant and just golden—watch carefully so it doesn’t burn.
Add the chopped plum tomatoes to the skillet. Season with salt and pepper. Cook over medium heat for 8–10 minutes, stirring occasionally, until the tomatoes have broken down and formed a loose sauce.
Stir in the kalamata olives and capers. Simmer for 2–3 minutes to meld the flavors. Taste and adjust seasoning.
Add the drained pasta to the skillet and toss well to coat, adding a splash of the reserved pasta water if needed to loosen the sauce.
Remove from heat. Tear the fresh basil over the top and toss once more. Serve immediately, passing the grated cheese at the table.
Cook’s Note: The saltiness of the olives and capers varies by brand, so taste before adding any extra salt. If fresh basil isn’t available, a handful of flat-leaf parsley will do in a pinch – but fresh basil really is what makes this dish sing.
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