Oscar-winning actress Gwyneth Paltrow shows off her culinary prowess with her new cookbook, My Father’s Daughter. Centered around sophisticated yet healthy eating, the book features simple recipes that can be enjoyed by the entire family. Her recipe, below, for Penne Puttanesca is one of many from the book that's perfect for a quick weeknight meal.

How well do you know Gwyneth? Take our Qrank quiz and find out.

This is really, really good. If young kids are involved, just serve theirs with the tomato sauce. I throw in some olives for my daughter—she loves olives in just about anything. I love this meal because the sauce is done so quickly and has such great flavor.

Coarse salt

Continue reading >


 

3/4 pound (3/4 box) penne

2 tablespoons extra virgin olive oil

2 cloves garlic, peeled and thinly sliced

Pinch red chile flakes

5 olive-oil packed Spanish anchovies

1 heaping tablespoon salt-packed capers, rinsed

1/3 cup pitted niçoise olives

2 cups Basic Tomato Sauce

1/2 teaspoon freshly ground black pepper, plus more for serving

A few tablespoons pasta water, to thin

1/4 cup torn fresh parsley, for garnish

Bring a large pot of water to a rolling boil and salt generously. Drop in the penne. Cook according to package directions.

Meanwhile, put the olive oil in a medium skillet over medium heat and add the garlic and chile flakes. Cook for about 1 minute, adjusting the heat if necessary to avoid burning the garlic. Add the anchovies and stir for another minute, or until they begin to break down. Add the capers and olives, crushing them gently with the back of a wooden spoon, and cook for 1 minute, or until quite fragrant—it should smell divine. Stir in the tomato sauce and black pepper. Turn the heat to high, bring to a boil, and then reduce heat to medium and let it bubble for about 10 minutes, or until quite thickened. The penne should be perfectly cooked at this point. Drain pasta, reserving a few tablespoons of pasta cooking water. Add pasta to the skillet with the sauce and stir to coat, adding a bit of the pasta cooking water if necessary to get the sauce to the right consistency. It shouldn't be too thick, but also not too soupy. Scatter the parsley over the pasta, add a bit more fresh black pepper, and serve.

Make it vegan: Leave out the anchovies.

Serves 4. Active & total preparation time: 15 minutes

You can make the sauce ahead of time.