Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
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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