Penne with Anchovies and Tomatoes

Penne with Anchovies and Tomatoes

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Penne with Anchovies and Tomatoes
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Course Pasta and Soup
Keyword Olive Oil, Pasta
Servings
Ingredients
  • 500 grams Preferisco Penne
  • 4 fillets Med Gourmet Anchovies in Oil, Drained and Chopped
  • 2 cups Augusto Pomodorini Tomato, cut in Quarters
  • 1 cup Italissima Sliced Kalamata Olives
  • 3 tbsp Preferisco Extra Virgin Olive Oil
  • 2 tbsp Italissima Capers
  • 1 tsp Garlic, Minced
  • 2 tbsp Fresh Flat Leaf Parsley, Minced
  • Merchants Spice Red Pepper Flakes
  • 6 litres Water
  • 1 tbsp Salt
Course Pasta and Soup
Keyword Olive Oil, Pasta
Servings
Ingredients
  • 500 grams Preferisco Penne
  • 4 fillets Med Gourmet Anchovies in Oil, Drained and Chopped
  • 2 cups Augusto Pomodorini Tomato, cut in Quarters
  • 1 cup Italissima Sliced Kalamata Olives
  • 3 tbsp Preferisco Extra Virgin Olive Oil
  • 2 tbsp Italissima Capers
  • 1 tsp Garlic, Minced
  • 2 tbsp Fresh Flat Leaf Parsley, Minced
  • Merchants Spice Red Pepper Flakes
  • 6 litres Water
  • 1 tbsp Salt
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat olive oil in a pan over medium heat and sauté garlic and anchovies for two minutes. Add the tomatoes, olives and capers and cook until all the ingredients are heated, about three minutes. Add the red pepper flakes, parsley, and salt to taste. Keep warm. In a large pot, bring water to a boil. Add one tbsp. of salt, add the penne, and cook to al dente. Drain well. In a large serving bowl, mix the penne and three quarters of the tomato mixture. Top with the remaining mixture and serve.