Spicy Penne Pasta with Anchovies, Capers & Black Olives

Thinly slice the Garlic (3 cloves).

Deseed a Padrón Pepper (1) and finely chop it.

Thinly slice the Black Olives (4 Tbsp).

Roughly chop the Spanish Anchovy Fillets in Olive Oil (14 oz).

Reserve the Capers (4 Tbsp).

Fill a stock pot 1/2 way with water, season generously with salt, add a drizzle of extra virgin olive oil and heat it with a high heat.

Heat a non-stick frying pan with a medium heat and add Extra-Virgin Olive Oil (2 Tbsp), about 1 minute later add the slices of garlic and spicy pepper and mix with the oil. 2 minutes later add the 1/4 cup of capers and cook for an additional 2 minutes.

Then add the slices of black olives and chopped anchovies and mix everything together, then add Canned Diced Tomatoes (1 3/4 cups), season with Salt (1 pinch), Ground Black Pepper (1 pinch), Granulated Sugar (1 pinch) and Dried Parsley (1/2 tsp). Mix everything until its well combined and lower the fire to a low heat.

Once the water begins to boil add Whole Wheat Penne Pasta (2 cups) and cook until al dente, drain the pasta and add it to the pan with the sauce, mix it all together until well combined, remove from the heat and garnish with Fresh Parsley (1 handful). Enjoy!