Penne with Pancetta and Anchovy Sauce Recipe

Name: Penne with Pancetta and Anchovy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: serves: 6
Ingredients: 500g penne pasta; 1 tablespoon extra virgin olive oil; 1 onion, chopped; 4 cloves garlic, sliced; 140g pancetta, chopped; 3 tablespoons capers; 50g fresh sliced mushrooms; 50g green olives, pitted and halved; 1 1/2 teaspoons chilli flakes; 3 anchovy fillets, rinsed and chopped; 1 pinch salt; freshly ground black pepper to taste; 150ml red wine; 3 (400g) tins whole roma tomatoes; 6 leaves fresh basil

Ingredients

500g penne pasta
1 tablespoon extra virgin olive oil
1 onion, chopped
4 cloves garlic, sliced
140g pancetta, chopped
3 tablespoons capers
50g fresh sliced mushrooms
50g green olives, pitted and halved
1 1/2 teaspoons chilli flakes
3 anchovy fillets, rinsed and chopped
1 pinch salt
freshly ground black pepper to taste
150ml red wine
3 (400g) tins whole roma tomatoes
6 leaves fresh basil

PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD serves: 6

Instructions

Heat the extra virgin olive oil in a large frying pan and sauté the onion until transparent. Add garlic and sauté until soft, then add the pancetta and cook until just crisp.
Add the capers, mushrooms, olives, chilli flakes, anchovies, salt (use only a pinch because of the anchovies), black pepper and wine.
Simmer until the wine is reduced by half, then add the tomatoes. Cook for 10 minutes while you cook the pasta according to the package directions. Add the basil leaves then toss in the cooked pasta and sprinkle generously with cheese and parsley. Serve immediately.

Dinner