| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Pasta, Vegetables, Main dish, Italian |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Penne, cooked al dente |
|
|
Extra virgin olive oil |
| 1 |
md |
Onion, finely chopped |
| 4 |
cl |
Garlic, sliced |
| 3 |
c |
Italian tomatoes, canned, peeled, crushed by hand |
| 3 |
tb |
Capers, drained |
| 1/2 |
c |
Green olives, pitted/halved |
| 1 1/2 |
ts |
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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