Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Penne, cooked al dente
Extra virgin olive oil
1 md Onion, finely chopped
4 cl Garlic, sliced
3 c Italian tomatoes, canned,
-peeled, crushed by hand
3 tb Capers, drained
1/2 c Green olives, pitted/halved
1 1/2 ts Hot red peppers, chopped
3 Anchovy fillets, drain/chop
6 Basil leaves, fresh, whole
Parsley, fresh, chopped
pn Salt
Fresh ground black pepper
2/3 c Dry red wine
Pecorino Romano cheese,grate
1 c Mushrooms, fresh, sliced
6 1/2 oz Pancetta bacon, fine chop

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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