Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dried Italian penne pasta
   2      tablespoons   salt
     1/4  cup           extra-virgin olive oil
   4                    garlic cloves -- thinly sliced
   1      teaspoon      crushed red pepper flakes
   8      tablespoons   capers -- drained of brine,
                        and crushed
  24                    gaeta olives
   2                    anchovy filets -- rinsed, and
                        smashed into a paste
   3      cups          basic tomato sauce -- see * note
     1/4  cup           finely-chopped flat-leaf Italian parsley

Preparation:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. Bring 6 quarts water to a boil and add 2 tablespoons salt. In a 12- to 14-inch skillet, large enough to hold the cooked pasta and sauce, place oil, garlic and red pepper flakes. Cook over medium heat until the garlic just begins to turn light brown (about 1 minute). Add capers, olives and crushed anchovy filets and continue cooking 1 minute. Add 3 cups Basic Tomato Sauce and bring to a boil. Lower heat and cook on a simmer while you prepare the pasta. Add penne to salted boiling water and cook 8 to 11 minutes, stirring occasionally to prevent sticking, until the pasta is al dente. Drain the pasta in a colander over sink and pour pasta into the sauce pan. Turn heat up to medium and cook pasta and sauce together 1 minute until thoroughly mixed. Quickly stir in the chopped parsley. Pour into warmed serving dish and serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5606)