Sufra Dayma: Penne in Puttanesca Sauce By Moushira Abdel-Malek Serves 6 Ingredients: 500 gms penne 800 gms tomatoes (peeled, seeded, chopped) 120 gms pitted black kalamata olives (halved) 6 garlic cloves (crushed) 6 anchovy fillets (rinsed, drained, chopped) 50 gms capers (rinsed, drained) 1 tsp dried chilli flakes Ground black pepper 1/2 cup olive oil Method: Cook penne in a large pan of boiling, salted water until al dente. Drain. Heat half quantity of oil in a large frying pan, on low. Cook garlic for one minute. Add tomato and cook for 5 minutes until collapsed. Stir in anchovy, capers, olives and chilli. Cook for 4 minutes, stirring occasionally, until sauce thickens slightly. Add puttanesca sauce, which is now ready, to penne. Toss to combine. Transfer to serving dish. Drizzle with remaining oil and serve. N.B.: Puttanesca sauce is a Mediterranean fusion of both Italian and Greek heritage.