|2 tbsp||Pastene Extra Virgin Olive Oil|
|5 tbsp||Pastene Minced Garlic|
|1 jar||Pastene Kalamata Olives, drained|
|1 can||Pastene Kitchen Ready|
|1/2 can||Pastene Anchovy Fillets in Olive Oil, finely chopped|
|1/2 jar||Pastene Capers, drained|
|1/3 cup||chopped fresh parsley|
|16 oz||Pastene Penne|
|salt and pepper|
- In a large skillet, heat the garlic in olive oil. Add the olives, tomatoes, anchovies, capers, parsley, salt and pepper. Bring to a boil, reduce heat, and simmer uncovered for 30 minutes.
- Cook penne in boiling salted water until al dente. Drain and serve immediately with sauce.