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PENNE PUTANESCA AND ZINFANDEL


Serves 4

   

1/4 cup olive oil
3 cloves garlic, minced
1/4 tsp crushed red pepper
28 oz can crushed Italian plum tomatoes, drained
1/4 cup Cline Zinfandel
1/2 cup black olives, pitted and chopped
2 oz can of anchovies, chopped
2 Tbsp capers
1/2 tsp coarse salt
1 lb penne pasta

Heat olive oil in a large skillet over medium high heat. Add garlic and red pepper and saute for 2-3 minutes or until light gold in color. Add tomatoes, Zinfandel, black olives, anchovies, capers and coarse salt. Simmer for about 20 minutes, or until sauce is reduced by about one third.
Keep warm on the stove while the penne pasta cooks (cook according to package directions). When pasta is done toss with a generous amount of olive oil then add sauce and toss. Serve with grated Parmesan cheese and a glass of Cline Zinfandel. Salute!


 
 
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