Ingredients
- 5 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tsp Bellino Minced Garlic
- 1 Cento Hot Chili Peppers, finely chopped
- 1 can Cento Italian Whole Peeled Plum Tomatoes (35 oz), hand crushed
- 1 cup Cento Jumbo Pitted Black Olives, drained and quartered
- 1 tbsp Cento Nonpareil Capers, rinsed and coarsely chopped
- 1 lb Anna Penne Rigate
- Grated Parmesan Cheese, to taste
Directions
Heat oil in a medium saucepan. Sauté garlic and chili pepper until aroma is strong, approximately 2 minutes. Add tomatoes and bring to a boil, then cover and reduce heat. Let simmer for 15 minutes. Add olives and capers, then let simmer for an additional 5 minutes. Prepare Anna Penne Rigate according to package instructions, drain and mix with sauce until evenly coated. Top with cheese, if desired. Serves 6-8.
