Penne Rigate alla Puttanesca Recipe by Primavera Ristorante

Ingredients

• Recipemainingredient object (153)
• 1/2 C. extra virgin olive oil
• 6 anchovy filets, chopped
• 2 tsp. finely chopped garlic
• 4 C. peeled, chopped, and seeded fresh roma tomatoes
• 1 bay leaf
• (to taste) salt
• 8 oz. dried Italian penne rigate pasta
• 2 Tbsp. chopped fresh basil leaves
• 2 Tbsp. capers
• 8-10 kalamata olives, pitted and julienned