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1 1/2 lb Penne, cooked
Extra virgin Olive Oil
1 Onion, finely chopped
4 Clove Garlic, sliced
3 cup Italian Tomatoes, canned, peeled, crushed by hand
3 Tablespoon Capers, drained
1/2 cup Green Olives, pitted/halved
1 1/2 teaspoon Hot Red Peppers, chopped
3 Anchovy Fillets, drain/chop
6 Basil leaves, fresh, whole
Parsley, fresh, chopped
Pint Salt
Fresh ground Black Pepper
2/3 cup dry Red Wine
Pecorino Romano Cheese, grate
1 cup Mushrooms, fresh, sliced
6 1/2 oz Pancetta Bacon, fine chop
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Heat the oil in a large skillet and saute the onion until transparent. Add the garlic and saute until soft, then the pancetta and cook until bubbling and transparent. Add the capers, mushrooms, olives, hot red pepper, anchovies, salt (use only a pinch because of the anchovies), pepper and wine. Simmer until the wine is reduced by half, then add the tomatoes. Cook for 10 minutes longer, add the basil leaves, then toss in the pasta and sprinkle generously with cheese and parsley. Serve immediately.
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