Friday, September 03rd 2010

Penne Alla Napolitana

12 oz. penne or other small tubular pasta
4 Tbsp. virgin olive oil, divided
2 Tbsp. minced garlic
1 cup pitted ripe olives, sliced
1/4 cup packed fresh basil leaves, chopped
1 tsp. bottled red pepper flakes
2 cups Tomato sauce 1/2 cup cubed mozzarella cheese
1/2 cup grated Parmesan cheese

Drop penne into kettle of boiling water, return to boil and boil gently for 8 - 10 minutes or until al dente. Drain, toss with 1 Tbsp. olive oil, return to pan and keep warm.

Sauté garlic slowly in 3 Tbsp. olive oil in skillet until softened but not browned. Add olives, basil, red pepper and tomato sauce. Heat. Stir in cheeses and heat, stirring, until chunks begin to melt. Pour over pasta. Pass additional grated Parmesan cheese to sprinkle over if desired.

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