Napolitana Sauce - Penne alla Napolitana

• 12 oz (336 grm). penne or other small tubular pasta
• 4 Tbsp (60 ml). virgin olive oil, divided
• 2 Tbsp (30 ml). minced garlic
• 1 cup (225 ml) pitted, ripe olives, sliced
• 1/4 cup (60 ml) packed basil leaves, chopped
• 1 tsp (5 ml). bottled red pepper flakes
• 2 cups (475 ml) tomato sauce
• 1/2 cup (125 ml) cubed mozzarella cheese
• 1/2 cup (125 ml) grated parmesan cheese

1. Drop penne into kettle of boiling water, return to boil and boil gently for 8 to 10 minutes or until al dente.
2. Drain, toss with 1 Tbsp (15 ml).
3. olive oil, return to pan and keep warm.
4. Saute garlic slowly in 3 Tbsp (45 ml).
5. olive oil in skillet until softened, but not browned.
6. Add olives, basil, red pepper and tomato sauce; heat.
7. Stir in cheeses and beat, stirring, until chunks begin to melt.
8. Pour over pasta.
9. Pass additional grated parmesan cheese to sprinkle over if desired.

penne, virgin olive oil, garlic, olives, basil, red pepper, tomato sauce, mozzarella cheese, parmesan cheese

Taken from online-cookbook.com/goto/cook/rpage/001438 (may not work)