Penne with Anchovies and Tomatoes
  • CoursePasta and Soup
  • KeywordOlive Oil, Pasta
  • 500grams Preferisco Penne
  • 4fillets Med Gourmet Anchovies in Oil, Drained and Chopped
  • 2cups Augusto Pomodorini Tomato, cut in Quarters
  • 1cup Italissima Sliced Kalamata Olives
  • 3tbsp Preferisco Extra Virgin Olive Oil
  • 2tbsp Italissima Capers
  • 1tsp Garlic, Minced
  • 2tbsp Fresh Flat Leaf Parsley, Minced
  • Merchants Spice Red Pepper Flakes
  • 6litres Water
  • 1tbsp Salt
  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.