Black Olive and Anchovy Penne

Name: Black Olive and Anchovy Penne
Yield: 6
Ingredients: 250g penne pasta; For the sauce; 2 tablespoons olive oil; 2 cloves garlic, minced; 6 anchovy fillets in oil, drained (20g); 1/2 cup black olives, pitted and sliced (75g); 4 tablespoons chopped fresh parsley; 2 cans of crushed tomatoes (800g); 1 teaspoon salt

1
250g penne pasta
2
For the sauce
3
2 tablespoons olive oil
4
2 cloves garlic, minced
5
6 anchovy fillets in oil, drained (20g)
6
1/2 cup black olives, pitted and sliced (75g)
7
4 tablespoons chopped fresh parsley
8
2 cans of crushed tomatoes (800g)
9
1 teaspoon salt

Ingredients

1
250g penne pasta
2
For the sauce
3
2 tablespoons olive oil
4
2 cloves garlic, minced
5
6 anchovy fillets in oil, drained (20g)
6
1/2 cup black olives, pitted and sliced (75g)
7
4 tablespoons chopped fresh parsley
8
2 cans of crushed tomatoes (800g)
9
1 teaspoon salt

Directions

1
In a large pot, bring 3 liters of water to a boil with 1 tablespoon of salt over high heat
2
Add the pasta and cook without covering until al dente (16 minutes)
3
Prepare the sauce: in a medium pot, heat the olive oil, garlic, and anchovy fillets over high heat, stirring constantly for 1 minute
4
Add the black olives and stir again for 1 minute
5
Add the parsley, crushed tomatoes, and salt
6
Reduce the heat, cover, and simmer until the sauce is rich and the pasta is cooked (about 15 minutes)
7
Drain the pasta and transfer it to a serving bowl
8
Add the sauce, toss to combine, and serve immediately
9
244 calories per serving