Penne Puttanesca - Michigan Country Lines Magazine

Ingredients

• 4 t. chopped garlic
• 2 t. red pepper flakes
• 2 T. butter
• 1/4 c. olive oil
• 1/4 c. grated Asiago cheese
• 1 tomato, chopped
• 1/4 c. sun dried tomatoes, crushed (opt.)
• 12 black olives, pitted and chopped
• 1/2 c. Chardonnay
• 2 T. capers
• 6 anchovy fillets, finely chopped
• 1 lb. pasta, cooked (penne or mostaccioli)