Penne Puttanesca - California Ripe Olives
Penne Puttanesca Jorge and Julia Inestroza - 8 servings Ingredients - Ingredients - 2 tablespoons extra virgin olive oil - 5 cloves garlic, minced - 1 large
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Measuring spoon
- Measuring cup
- Can opener
- Wooden spoon
- Colander
- Grater
Ingredients
- 2 tablespoons extra virgin olive oil
- 5 cloves garlic, minced
- 1 large shallot minced
- 1/2 large onion, finely chopped
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 2 (28 ounce) cans diced tomatoes
- 1/2 of a 6-oz.can green California Ripe Olives, drained and chopped
- 1/2 of a 6 to 6.5-oz. can black California Ripe Olives, drained and chopped
- 4 to 5 anchovies, minced
- Crushed red pepper to taste
- Salt
- pepper
- 1 (1 pound) box penne pasta
- Freshly grated Parmesan cheese
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