Recipe information
Yield
6 Servings
Ingredients
12
ounces penne rigate pasta
1
1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces
1
2-ounce can anchovies, drained, oil reserved, chopped
6
garlic cloves, chopped
1
28-ounce can crushed tomatoes with added puree
1
cup pitted Kalamata olives, halved
1
cup drained capers
1
/2 teaspoon dried crushed red pepper
1
/4 cup chopped fresh parsley
Need to make a substitution?
Preparation
Step 1
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Step 2
Meanwhile, sprinkle chicken with salt and pepper. Heat reserved oil from anchovies in heavy large skillet over medium-high heat. Add chicken and chopped anchovies; sauté until chicken is no longer pink, about 3 minutes. Add garlic and sauté 1 minute. Add tomatoes, olives, capers, and dried crushed red pepper. Simmer over medium heat until slightly thickened, stirring occasionally, about 5 minutes. Add parsley and drained pasta; stir to coat. Season with salt and pepper.