Description:

Penne pasta in an Italian Napolitana sauce.

Source:

Charli

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

Comments

Simple and quick to assemble.