December 2, 2016

Penne Puttanesca

4 t. chopped garlic
2 t. red pepper flakes
2 T. butter
1/4 c. olive oil
1/4 c. grated Asiago cheese
1 tomato, chopped
1/4 c. sun dried tomatoes, crushed (opt.)
12 black olives, pitted and chopped
1/2 c. Chardonnay
2 T. capers
6 anchovy fillets, finely chopped
1 lb. pasta, cooked (penne or mostaccioli)

Sauté the chopped garlic and pepper flakes in butter and olive oil over medium heat for 2 minutes. Add all other ingredients, stirring constantly. Simmer for 5 minutes. Spoon over freshly cooked pasta. Add additional cheese if desired. Don’t forget the anchovies, they are the key ingredient! Serves 4.

Eva Braganini, Mattawan