- 1
can (35 oz.) Cento Italian Plum Tomatoes
- Cento
Oil (Italian Blended, Corn or Olive)
- 1 tsp. Bellino
Minced Garlic
- 1 hot chili pepper (chopped fine)
- 1
can (5.75 oz.) Cento Pitted Jumbo Black Olives (3 oz. quartered)
- 1
tbsp. Cento or Bellino Capers (halved)
- 1 lb. Anna
Penne Rigate
- Cento Grated Romano or Parmesan Cheese
Sauté oil, garlic and chili
pepper in saucepan until aroma is strong. Hand-crush Cento Italian Plum Tomatoes
before adding to the oil. Bring sauce to boil. Cover saucepan and reduce heat.
Simmer 15 minutes. Add Cento Olives and Cento Capers. Simmer for additional 5
minutes. Pour sauce over cooked Anna pasta. Sprinkle with Cento Romano or Parmesan
Cheese. Serves four. 
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