Ingredients
kosher salt
12 oz. penne
2 tbsp. extra-virgin olive oil
6 cloves garlic, minced
2 tbsp. tomato paste
5 c. chopped roma or plum tomatoes
1/3 c. chopped fresh parsley
1/2 c. halved kalamata olives
1/4 c. capers, rinsed
pinch of crushed red pepper flakes
1 tbsp. chopped anchovies (optional)
freshly grated Parmesan, for serving
Preparation
Step 1In a large pot of salted boiling water, cook penne according to package directions until al dente.Step 2In a large skillet over low heat, heat oil. Add garlic and cook, stirring, until fragrant, 1 minute. Add tomato paste and stir until coated, then add tomatoes and simmer until saucy, 10 to 12 minutes.Step 3Add parsley, olives, capers, red pepper flakes and anchovies (if using) and stir until combined. Let simmer 5 minutes.Step 4Toss in penne and stir until completely coated. Serve with Parmesan.
