Penne With Olive-Tomato Sauce

• 1 Tbsp. extra virgin olive oil
• 1/2 c. chopped onion
• 1 Tbsp. anchovy paste or 2 flat anchovy fillets, rinsed, peeled and chopped
• 1 clove garlic, minced
• 1 (14 1/2 oz.) can precut tomatoes with juice
• 1 Tbsp. tomato paste
• pinch of crushed red pepper flakes
• 1 Tbsp. finely chopped, pitted olives or Greek kalahata olives
• fresh ground black pepper to taste
• 2 c. penne, ziti or other tubular pasta

1. In large skillet, heat oil over medium to low heat and saute onion about 3 minutes.
2. Add anchovy and garlic and cook, stirring about 3 minutes.
3. Add tomatoes, tomato paste and red pepper flakes.
4. Bring to boil.
5. Reduce heat and simmer uncovered, stirring occasionally until thickened, about 10 minutes.
6. Add olives and black pepper.
7. Cook pasta according to package directions.
8. Transfer to shallow bowl.
9. Top with sauce and stir to blend.
10. Makes 2 generous servings.

extra virgin olive oil, onion, anchovy paste, clove garlic, tomatoes, tomato paste, red pepper, olives, fresh ground black pepper, penne

Taken from www.cookbooks.com/Recipe-Details.aspx?id=609857 (may not work)