large frying pan, large 2lt saucepan and kitchen blender

100g black olives (stones removed)
30g anchovies in oil (drained)
3 tbsp capers
6 garlic cloves
1 chili
6 tbsp olive oil
500ml tomato passata
4 tbsp tomato purée
salt and pepper
500g FREEE Organic Brown Rice Penne
25g parmesan, grated
salt and pepper

Puttanesca Sauce

1. Finely dice the olives, anchovies, capers, garlic cloves and chili and mince them in a kitchen blender. 
2. Tip them into a large frying pan, add the oil and fry over a medium heat for 2-3 minutes.
3. Stir in the passata, tomato purée, salt and pepper.
4. Cover and simmer gently for 10 minutes.

Cooking Brown Rice Penne Pasta

1. Three-quarter fill a large 2lt saucepan with water.
2. Add a little salt and bring it to a rapid, rolling boil. 
3. Add the pasta and stir to avoid it sticking.
4. Boil uncovered for 7 minutes. 
5. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
6. Drain the pasta into a colander over the sink. 

Brown Rice Penne Pasta with Puttanesca Sauce 

1. Drain the pasta and tip it into the frying pan of sauce.
2. Stir and serve immediately with a bowl of grated parmesan.