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Penne with Spicy Tomato Sauce Print Email

Maestri Pastai Pennette Rigate - 1 Pound
Anchovy Fillets - 12, chopped
Roma Tomatoes - 2 (Large)
Grape Tomatoes - 10
Gaeta Black Olives - 1/2 Cup
Chopped Capers - 2 Tablespoons
Flat Leaf Parsley - 2 Tablespoons
Garlic Clove - 1 Large
Fresh Basil - 2 Tablespoons
Dried Pepper Flakes - 2 Pinches
Extra Virgin Olive Oil - 1/4 Cup

In a large serving bowl, combine the anchovies, tomatoes, olives, capers, garlic, parsley, basil, chile, salt and olive oil. Stir well to blend the flavors. Let stand for 1 hour.

Just before serving, bring water to a boil. Add Pennette Rigate and salt to taste and cook until al dente. Drain the pasta, add your sauce and serve.

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