Ingredients
- 1 pkg Anna Pappardelle Nests (1 lb)
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 8 cloves Garlic, thinly sliced
- 2 fillets Cento Flat Fillets of Anchovies
- 1/2 tsp Cento Crushed Red Pepper
- 1 Cento Hot Chili Peppers
- 1 can Cento Certified San Marzano Tomatoes (28 oz), hand crushed
- 1 cup Cherry Tomatoes, halved
- 1 cup Cento Imported North South Pitted Olives, halved
- 1 tsp Cento Fine Sicilian Sea Salt
- 1/2 tsp Cento Ground Black Pepper
- 1/4 cup Fresh Parsley, chopped
Directions
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Meanwhile, heat olive oil in a large skillet over medium-low heat. Add garlic, anchovy fillets, chili pepper flakes, and crushed red pepper. Cook for 2 to 3 minutes, stirring frequently, until anchovies dissolve into oil. Add San Marzano tomatoes by hand crushing and simmer for 10 to 15 minutes, stirring occasionally, until the sauce thickens slightly. Stir in cherry tomatoes and cook for 2 to 3 minutes, until just softened. Add olives, salt, and black pepper and cook for an additional minute. Add the cooked pappardelle and parsley to the skillet and toss until the pasta is glossy and evenly coated. Serves 6.
