Penne Alla Pizzaiola
Penne Alla Pizzaiola



  • 400g penne
  • 500g passata
  • 12 cherry tomatoes, halved
  • 250g mozzarella
  • 2 peeled garlic cloves
  • 2 anchovy fillets from a tin
  • 2 tsp oregano
  • 3 tbsp olive oil
  • 1 tbsp capers
  • Torn basil
  • Cook the pasta in boiling salted water until al dente, then drain and reserve a splash of cooking water. Meanwhile, fry the garlic cloves, anchovies, capers and cherry tomatoes in the oil for 3 mins, then stir in the passata and stir to break up the anchovies. Cook for 15 mins to thicken, then season to taste and stir in the oregano. Leave to simmer on low for 10 mins, then remove and discard the garlic.
  • Add the drained pasta to the sauce with some of the cooking water to loosen. Cut the mozzarella into pieces and toss into the sauce, then scatter with torn basil leaves and black pepper, and serve immediately.
30 mins
4 serving

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