This is my favorite pasta dish. It's also one of those dishes that you should have people try before you tell them what's in it. Family members who profess to dislike anchovies or olives enjoy this dish. In fact, the family meat lover was suprised to realize he hadn't had any meat with dinner - it's that rich tasting.
2 tbs olive oil
1 clove garlic - finely chopped
1 tsp tuscan blend
4 anchovy filets in oil, drained
2 cups pitted kalamata olives, chopped
1 tbs baby capers, rinsed
2 15 oz cans chopped tomatoes
1 tbs tomato paste
1/4 tsp lemon zest
freshly ground pepper
1 pound penne pasta
Heat olive oil and stir in garlic and tuscan blend. Saute for one minute.
Add anchovies, crushing into oil mixture with a wooden spoon until they dissolve.
Add olives, capers, tomatoes, tomato paste and lemon zest. Stir well.
Bring mixture to a boil, add freshly ground pepper to taste and reduce heat to low.
Simmer 30 minutes, stirring occasionally, allowing mixture to thicken.
While sauce mixture is simmering, cook pasta and drain.
Mix pasta and sauce mixture together and top with romano cheese.
This is a dish that can be planned ahead of time. Many supermarkets sell canned chopped kalamata olives. Use pre-chopped garlic (often found near garlic cloves in the produce department) and tomato paste packaged in a tube. These will both keep for a while in the refridgerator for future recipes.