Napolitana Sauce - Penne alla Napolitana

1. 1

   Drop penne into kettle of boiling water, return to boil and boil gently for 8 to 10 minutes or until al dente.

2. 2

   Drain, toss with 1 Tbsp (15 ml).

3. 3

   olive oil, return to pan and keep warm.

4. 4

   Saute garlic slowly in 3 Tbsp (45 ml).

5. 5

   olive oil in skillet until softened, but not browned.

6. 6

   Add olives, basil, red pepper and tomato sauce; heat.

7. 7

   Stir in cheeses and beat, stirring, until chunks begin to melt.

8. 8

   Pour over pasta.

9. 9

   Pass additional grated parmesan cheese to sprinkle over if desired.

No nutritional information available.

No additional tips available.