Penne with Anchovy and Black Olive Sauce

Name: Penne with Anchovy and Black Olive Sauce
Yield: 6
Ingredients: 250g penne pasta; For the sauce; 2 tablespoons olive oil; 2 cloves garlic, minced; 6 anchovy fillets in olive oil, drained (20g); 1/2 cup black olives, pitted and sliced (75g); 4 tablespoons chopped fresh parsley; 2 cans of peeled 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 olive oil, drained (20g)
6
1/2 cup black olives, pitted and sliced (75g)
7
4 tablespoons chopped fresh parsley
8
2 cans of peeled 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 olive oil, drained (20g)
6
1/2 cup black olives, pitted and sliced (75g)
7
4 tablespoons chopped fresh parsley
8
2 cans of peeled 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, uncovered, until al dente (16 minutes)
3
Prepare the sauce: in a medium pan, bring the olive oil, garlic, and anchovy to a simmer over high heat
4
Simmer for 1 minute or until the anchovy has dissolved
5
Add the black olives and simmer for an additional minute, stirring occasionally
6
Add the parsley, tomatoes, and salt
7
Reduce the heat, cover, and cook until the tomato is soft (about 15 minutes)
8
Drain the pasta and transfer it to a serving bowl
9
Add the sauce, stir, and serve immediately
10
Calorie count: 244 per serving