Tomato and Olive Penne

Savor the flavor of anchovies and olives

Cooking time

15 minutes

Calories

417kcal

Sodium

0.6g

Nutrition facts are for one serving.

pasta
tomato

Ingredients(Servings: 2)

Directions

Put 1 tsp of salt (not listed in ingredients) in 1 L (about 2 US pints or 34 fl. oz.) of boiling water and cook the penne following the directions. When finished, leave some of the water used to boil the penne.
Cut the tomato into thin wedges. Remove the green core from garlic if there it one and mince. Then, cut up the anchovies and slice the black olives into extremely thin widths.
Heat 1 Tbsp of olive oil and (2) in a frying pan over medium heat and saute over low heat.
Add and saute the anchovies once the garlic is crisp. Add and mix the penne and 1 Tbsp of the leftover water, and remove from heat.
Add the tomatoes, black olives and 1/2 Tbsp of olive oil, then season with soy sauce and serve.

Cooking Basics

Tomatoes - wedge cut

Cut the tomato in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and cut into equal-size wedges.

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.