Penne Alla Malefemmina

Penne alla malefemmina, literally “bad woman’s pasta," is a fiery Neapolitan cousin to puttanesca that skips the cooking entirely. Raw chopped tomatoes, kalamata olives, capers, and sliced garlic get drenched in good olive oil and left alone long enough for the flavors to mingle.

That half hour of marinating time is where the magic happens. The garlic mellows, the tomato juices loosen, and the olive brine pulls everything into a loose dressing that coats each ridge of the penne when it hits the hot pasta.

Reserve a splash of the starchy pasta water as you drain. A tablespoon or two stirred into the bowl helps the raw sauce cling instead of sliding off. Tear the basil by hand right before serving so it stays bright green and perfumed, not bruised.

Chef Tips

• Use the ripest, juiciest summer tomatoes you can find. Mealy winter tomatoes ruin this dish.
• Extra-virgin olive oil matters here since it’s never heated. Grab your good bottle.
• Salt the pasta water heavily. The raw sauce has very little sodium on its own.
• Leftovers are arguably better the next day, served chilled as pasta salad.

Variations

• Add a drained can of oil-packed tuna for a proper main course.
• Scatter cubes of fresh mozzarella over the top just before serving.
• Swap penne for orecchiette so the little cups catch the chopped tomato bits.