Recipes / Penne Pasta with Basil, Olive and Garlic Infused Tomato Sauce

Ingredients

• 1 each Large Sweet Onion, Diced
• 2 fluid ounces Extra Virgin Olive Oil
• 1 cup Kalamata Olives, Pitted & Diced
• 2 ounces Capers, Non Pariel
• 1 1/3 tablespoons Garlic, Sliced Thin
• 1/2 teaspoon Dried Basil
• 6 ounces Tomato Paste
• 7 cups Furmano's Chunky Crushed Tomatoes with Basil, Garlic & Oregano
• 2 ounces Anchovies In Olive Oil, Minced
• 1 pound Penne Pasta
• 8 ounces Romano Cheese, Fresh Grated
• As Needed Basil Leaves

Preparation

1. Saute onions in olive oil for 3 minutes on medium/high heat.
2. Add olives, capers, sliced garlic, and dried basil and saute for an additional 3 minutes, stirring constantly.
3. Add tomato paste and Furmano's Chunky Crushed Tomatoes with Basil, Garlic & Oregano and bring sauce to a bubbling simmer on medium/high and then reduce heat to medium/low.
4. Stir in minced anchovies and simmer for 15 minutes.
5. Cook penne pasta using directions on box until al dente.
6. Strain pasta let all liquid drain and place on large platter.
7. Top pasta with finished sauce and garnish with freshly grated parmesan and fresh basil leaves.
8. Serve immediately.