Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetables
Main dish Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
