This recipe was created by Alexander Ong. This recipe is a classic Puttanesca; a comfort dish with classic techniques utilizing a toothsome, Gluten-free lentil pasta. It has simple and fresh flavors.
Barilla Red Lentil Penne with anchovy, tomatoes, olives and basil
3 tbsp extra virgin olive oil
2 tbsp anchovy oil
2 oz chopped anchovies
1 oz minced garlic
0.25 oz dried chilies, minced (about 5 pieces)
1 lb cherry tomato halves
5 oz chopped kalamata olives
3 oz capers
1 lb Barilla Red Lentil Penne
2 cups pasta water
0.5 oz chopped flat leaf parsley
0.25 oz basil leaves, hand torn for garnish
3 oz freshly grated Parmesan cheese