PENNE ALLA NAPOLITANA
Even better, if you purchase some of the ingredients in 'convenience' form (minced garlic, sliced olives, pre-shredded cheese), this meal can go from pantry to dinner table in less than 30 minutes!!
★★★★★ 1 vote5
12 ozpenne pasta
4 Tbspolive oil, divided
2 Tbspchopped garlic
1 csliced or chopped black olives
1 Tbspdried basil
1 tspcrushed red pepper flakes
2 ctomato sauce
1/2 cgrated parmesan
1/2 cshredded mozzarella
How to Make PENNE ALLA NAPOLITANA
- Drop penne in boiling, salted water. Return to boil & boil gently for 8-10 mins. (for 'al dente'), or to desired tenderness. Drain; toss with 1 T. of the olive oil. Return to pan & keep warm.
- Saute garlic slowly in remaining 3 T. of olive oil in large skillet until soft, but not brown.
(NOTE: To speed prep time, I typically start this step as pasta is cooking on another burner!)
- Add sliced/chopped olives, basil, red pepper flakes, & tomato sauce. Stir & heat to simmering.
(NOTE: The olive oil will separate & form a 'ring' around pan's edge ... don't worry, this is normal! The oil will incorporate in the next step.)
- Pour over warm pasta & serve!