You probably already have everything you need for this hearty Sicilian pasta in your pantry. Anchovies are a traditional component, but even this vegetarian version has the trademark briny flavor of the sea, thanks to the bold capers and olives.
Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook until golden, 2 to 3 minutes. Add the onion, orange zest, oregano, and pepper flakes and cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Add the wine and simmer until it has almost evaporated, about 2 minutes. Stir in the tomatoes and their juice, olives, and capers. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook until the sauce has thickened, about 20 minutes. Season to taste with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain well.
Pour the pasta into the skillet and toss with the sauce. Divide the pasta among 4 bowls and sprinkle with cheese and parsley.
Serve with a mixed green salad and Bruschetta Topped with Warm Goat Cheese.
nutrition information (per serving):
18, Fat Calories
160, Saturated Fat
15, Monounsaturated Fat
68, Polyunsaturated Fat
Photo: Scott Phillips