Ingredients:
| 1 1/2 |
pounds |
penne -- cooked al dente |
| 2 |
tablespoons |
extra virgin olive oil |
| 1 |
medium |
onion -- finely chopped |
| 40 |
milliliters |
garlic -- sliced |
| 3 |
cups |
Italian tomatoes -- canned, peeled, crushed by hand |
| 3 |
tablespoons |
capers -- drained |
| 1/2 |
cup |
green olives -- pitted/halved |
| 1 1/2 |
teaspoons |
hot red peppers -- chopped |
| 3 |
fillets |
anchovy fillets -- drain/chop |
| 6 |
bunches |
basil leaves -- fresh, whole |
| 1 |
bunch |
parsley -- fresh, chopped |
| 1 |
dash |
salt |
| 1 |
dash |
fresh ground black pepper |
| 2/3 |
cup |
dry red wine |
| 1 |
cup |
pecorino romano cheese -- grated |
| 1 |
cup |
mushrooms -- fresh, sliced |
| 6 1/2 |
ounces |
pancetta bacon -- fine chop |
|
Preparation:
Heat the oil in a large skillet and sauté‚the onion until transparent. Add the garlic and sauté‚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. |
