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Napolitana Sauce - Penne alla Napolitana
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Penne pasta in an Italian Napolitana sauce.



  • 12 oz (336 grm). penne or other small tubular pasta
  • 4 Tbsp (60 ml). virgin olive oil, divided
  • 2 Tbsp (30 ml). minced garlic
  • 1 cup (225 ml) pitted, ripe olives, sliced
  • 1/4 cup (60 ml) packed basil leaves, chopped
  • 1 tsp (5 ml). bottled red pepper flakes
  • 2 cups (475 ml) tomato sauce
  • 1/2 cup (125 ml) cubed mozzarella cheese
  • 1/2 cup (125 ml) grated parmesan cheese
  • Drop penne into kettle of boiling water, return to boil and boil gently for 8 to 10 minutes or until al dente.
  • Drain, toss with 1 Tbsp (15 ml). olive oil, return to pan and keep warm.
  • Saute garlic slowly in 3 Tbsp (45 ml). olive oil in skillet until softened, but not browned.
  • Add olives, basil, red pepper and tomato sauce; heat.
  • Stir in cheeses and beat, stirring, until chunks begin to melt.
  • Pour over pasta.
  • Pass additional grated parmesan cheese to sprinkle over if desired.
Simple and quick to assemble.

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