Perogy Puttanesca


Perogy Puttanesca

Course 4. Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People


  • 1 pkg. (625g) Pelmen Foods Savoury Perogies
  • ¼ cup Olive oil
  • 2 Garlic cloves minced
  • 2 cup Cherry tomatoes
  • 2 tbsp. Capers drained
  • ½ cup Sundried black olives pitted
  • 2 Anchovies roughly chopped
  • 1 tsp. Dried basil
  • ½ tsp. Dry chili flakes
  • ¼ cup Italian flat leaf parsley finely chopped
  • Parmigiano-Reggiano grated
  • Possible Toppings: Chives, Basil.


  • Bring a large pot of water to a boil. Add salt and perogies, cook stirring occasionally for 5 mins. Drain and set aside.
  • In a large deep skillet, heat oil over medium heat. Add garlic and sauté for 1-2 minutes until translucent and fragrant.
  • Add tomatoes, capers, olives, anchovies, basil and chili flakes. Cook for 10-12 minutes stirring occasionally until tomatoes have softened and released some juice.
  • Mix in perogies, parsley and sauté for additional minute.
  • Garnish with cheese and serve warm.