September Recipe
PENNE ALLA DIAVOLA
PENNE WITH PEPERONCINI & OLIVES
2 tablespoons fresh basil
½ cup plus 1 tablespoon olive oil
¼ cup butter
¼-minced garlic
2 cups peperoncini
1 cup sliced black olives
1 cup sliced green olives
1 cup chopped sun-dried tomatoes
1-pound Penne Pasta
Salt & pepper to taste
Grated Romano Cheese
Blend basil and olive oil in blender and blend until smooth paste is formed. Using spatula empty contents of blender into large deep skillet. Add butter and heat up mixture.
Add garlic, peperoncini, black and green olives and sun-dried tomatoes. Cover and simmer mixture until peperoncini begin to puff up and all the ingredients and flavors have blended together.
Meantime, bring large pot filled with water to boil add remaining tablespoon olive oil and cook pasta al dente. Rinse and drain in colander. Place hot pasta in large serving bowl. Pour the ingredients in skillet over pasta and mix well. Add salt and pepper. Serve with fresh bowl of grated cheese. Serves 6