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 |
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Preparation / Directions:
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.
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