Penne with Spicy Tomato Sauce
Yield: 50 servings
Ingredients
1 cups extra virgin olive oil
2 lb yellow onion, finely chopped
10 oz garlic, finely chopped
1 lb celery stalk, finely chopped
2 lb carrots, peeled and finely chopped
To taste salt
To taste black pepper, freshly ground
10 lb can crushed tomatoes
5 ea bay leaves
1/2 lb anchovy filets packed in oil, minced
1 ½ lb pitted kalamata olives, halved
1 lb capers, drained
2 tbs dried red pepper flakes
10 lb pre-cooked Barilla Penne Pasta
5 oz fresh Italian parsley, chopped
Heat the oil in a large skillet over medium heat. Add the onions and garlic and sauté until
translucent.
Add the celery, carrots and half of the salt and pepper. Sauté until all the vegetables are
soft.
Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce
thickens, stirring occasionally, about 1 hour. Add 1 cup of water if sauce gets too
thick. Remove and discard the bay leaves.
Place the chopped anchovies and some oil from the can of anchovies in a heavy skillet.
Stir over medium heat until the anchovies melt. Stir the olive mixture into the sauce. Simmer over medium heat until the flavors blend, stirring frequently. Season with salt and pepper to taste.
Add the pre-cooked pasta to the sauce and heat until thoroughly heated.
Pre-cooking Barilla Pasta:
• Use one part pasta to five parts strong salted water.
• Add pasta to boiling water and stirred at once.
• Cook for six minutes.
• Cool in ice water and drain very well, add some olive oil.
• Cover well and store in refrigerator until usage.
Note:
All short cut pasta can be substituted by another short cut. Be creative!
