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Ingredientes
- 1Â 1/2 lb penne, cooked al dente
- Â Â extra virgin extra virgin olive oil
- 1 med onion, finely minced
- 40 ml garlic, sliced
- 3 c. Italian tomatoes, canned, peeled, crushed by h
- 3 Tbsp. capers, liquid removed
- 1/2 c. green olives, pitted/halved
- 1Â 1/2 tsp warm red peppers, minced
- 3 x anchovy fillets, drain/chop
- 6 x basil leaves, fresh, whole
- Â Â parsley, fresh, minced
- 1 pch salt
- Â Â fresh grnd black pepper
- 2/3 c. dry red wine
- 1 c. pecorino romano cheese, grated
- 1 c. mushrooms, fresh, sliced
- 6Â 1/2 ounce pancetta bacon, fine chop
Direcciones
- Heat the oil in a large skillet and sauteethe onion till transparent. Add in the garlic and sauteeuntil soft, then the pancetta and cook till bubbling and transparent. Add in the capers, mushrooms, olives, warm red pepper, anchovies, salt (use only a healthy pinch because of the anchovies), pepper and wine.
- Simmer till the wine is reduced by half, then add in the tomatoes. Cook for 10 min longer, add in the basil leaves, then toss in the pasta and sprinkle generously with cheese and parsley.
- Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 428g | |
| Recipe makes 4 servings | |
| Calories 941 | |
| Calories from Fat 235 | 25% |
| Total Fat 26.24g | 33% |
| Saturated Fat 7.79g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 892mg | 37% |
| Potassium 890mg | 25% |
| Total Carbs 137.89g | 37% |
| Dietary Fiber 8.1g | 27% |
| Sugars 9.0g | 6% |
| Protein 29.92g | 48% |
