Jm'S Perfect Pasta Puttanesca

1. 1

   Add the anchovies, the olive oil from the anchovy jar and the extra virgin oil to a large skillet. Heat to medium low and cook for 10 minutes, breaking up the anchovies with a spatula until they 'melt' into a paste. Avoid letting the anchovy bits crisp.

2. 2

   Add the garlic (and the pepper and marjoram if you're using them) and cook for 5 more minutes. If the ingredients in the skillet start to brown, turn down the heat.

3. 3

   Add the tomatoes carefully to the skillet (the hot oil may splatter). Bring to a boil and then simmer the sauce for 20 minutes.

4. 4

   Bring a pot of water to boil, and cook the penne according to package directions

5. 5

   Add the olives and capers to the sauce. Simmer for another 10 minutes. Squeeze each lemon wedge and add it to the sauce, then simmer for another few minutes.

6. 6

   Drain the pasta and stir it into the sauce. Serve with grated parmesan at the table.

* Per serving · 4 servings · Values may vary.