Ingredients
1/2 cup extra-virgin olive oil 1 small white onion, minced 4 garlic cloves, finely sliced 2 pounds plum tomatoes, seeded and diced 1 cup pitted and sliced Kalamata, nicoise or gaeta olives 1/4 cup drained capers 1/4 cup coarsely chopped cured anchovy fillets 1/4 teaspoon crushed red pepper flakes Salt and freshly ground pepper, to taste 2 tablespoons finely chopped fresh flat-leaf parsley 1 pound dried penne pastaDescription
Penne Is The Perfect Cut Of Pasta For This Sauce. The Small Tubes Capture Pungent, Flavorful Bits Of Olives, Capers And Anchovies, While The Tender Pieces Of Tomato Cling To The Ribbed Exteriors.'
The Food Channel
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