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Ingredientes
- 12 ounce Penne
- 1/3 c. Extra virgin olive oil
- 1 Tbsp. Chopped garlic
- 4 c. Canned plum tomatoes liquid removed, minced
- 1Â 1/2 tsp Dry oregano
- 1/2 tsp Red pepper flakes
- 2 Tbsp. Liquid removed capers
- 12 x Pitted oil-cured black olives halved
- 1 can Anchovies - (2 ounce) liquid removed, chopped
- 1 can Cannellini beans - (16 ounce) liquid removed, rinsed,
- Â Â and roughly minced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3 Tbsp. Chopped fresh parsley
Direcciones
- Bring salted water to a boil. Add in penne and cook for 8 to 10 min or possibly till tender but still hard to the bite.
- Meanwhile in a large saucepan heat the extra virgin olive oil over moderate heat. When warm add in the garlic and saute/fry for a few seconds. Add in the tomatoes, oregano, red pepper flakes, capers and olives. Simmer the sauce, covered, for 10 min. Uncover and simmer another 10 min, stirring on occasion, for 20 min. When done stir in the anchovies, beans, salt and pepper and simmer 5 min to heat through.
- Drain pasta and portion it out into a great big bowl. Spoon the sauce on the top and toss lightly. Garnish with parsley.
- This recipe yields 4 servings.
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