| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | Italian, Main dish, Pasta, Vegetables | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Penne, cooked al dente |
| Extra virgin olive oil | ||
| 1 | Onion, finely chopped | |
| 4 | Garlic, sliced | |
| 3 | c | Italian tomatoes, canned |
| peeled crushed by hand | ||
| 3 | T | Capers, drained |
| 1/2 | c | Green olives, pitted/halved |
| 1 1/2 | t | Hot red peppers, chopped |
| 3 | Anchovy fillets, drain/chop | |
| 6 | Basil leaves, fresh whole | |
| Parsley, fresh chopped | ||
| pn | Salt | |
| Fresh ground black pepper | ||
| 2/3 | c | Dry red wine |
| Pecorino Romano cheese, grate | ||
| 1 | c | Mushrooms, fresh sliced |
| 6 1/2 | oz | Pancetta bacon, fine chop |
INSTRUCTIONS
Heat the oil in a large skillet and saute the onion until transparent. Add the garlic and saute until soft, then the pancetta and cook until bubbling and transparent. Add the capers, mushrooms, olives, hot red pepper, anchovies, salt (use only a pinch because of the anchovies), pepper and wine. Simmer until the wine is reduced by half, then add the tomatoes. Cook for 10 minutes longer, add the basil leaves, then toss in the pasta and sprinkle generously with cheese and parsley. Serve immediately.
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Nutrition (calculated from recipe ingredients)
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Calories: 52
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 207.8mg
Potassium: 389.9mg
Carbohydrates: 9.3g
Fiber: 4.4g
Sugar: 1.9g
Protein: 3.5g