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.
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.
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Very good, nice brine taste to distinguish this dish from heavier saucier dishes. I guess that's what makes this Sicilian. since i don't like olives, i used double capers and it worked fine. Highly recommend!
This is a great pasta sauce.
Fast, easy, and I had all the ingredients in my pantry and fridge. Thought my husband wouldn't like it cause of the olives, but he loved it. I loved it too and will definitely make it again. Took about 30 minutes. The orange zest sweetened the sauce a little. Added about 1/2 tsp salt. Great recipe!
Quick, easy, delicious. Had everything on hand and nothing planned for dinner - this was perfect. I used a couple of fresh tomatoes and red wine.
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