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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This pasta is great for a big gathering. It works well as a starter dish or as a main dish for a smaller group. One peeled, diced carrot may be used in place of the sugar for a milder, sweeter and healthier substitute.—Kathryn White, Pinehurst, North Carolina Ingredients:
1 package (16 ounces) penne pasta |
1 medium carrot, finely chopped |
3 anchovy fillets |
1 tablespoon olive oil |
1/4 cup pitted greek olives, chopped |
1/4 cup oil-packed sun-dried tomatoes, drained |
5 garlic cloves, minced |
2 tablespoons capers, drained |
2 teaspoons dried oregano |
2 teaspoons dried thyme |
2 teaspoons fennel seed, crushed |
1 to 1-1/2 teaspoons crushed red pepper flakes |
1 can (28 ounces) diced tomatoes, undrained |
1 tablespoon tomato paste |
1/2 teaspoon sugar |
6 fresh basil leaves, thinly sliced |
3 tablespoons grated parmesan cheese |
Directions:
1. Cook pasta according to package directions.
2. Meanwhile, in a Dutch oven, saute carrot and anchovy fillets in oil until carrot is tender. Stir in the olives, sun-dried tomatoes, garlic, capers, oregano, thyme, fennel and pepper flakes; cook 1 minute longer. Stir in the diced tomatoes, tomato paste and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened.
3. Drain pasta. Add pasta and basil to sauce mixture; toss to coat. Sprinkle with cheese. Yield: 8 servings.
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