Penne Puttanesca Summer Style
- 1 pound cooked penne pasta (tossed with extra virgin olive oil)
- 2 cups chopped fresh tomato
- 1 teaspoon spoon chopped fresh garlic
- 1 each chopped shallots
- 1 table spoon capers
- 2 tablespoons sliced kalamta olives (fresh)
- 1 teaspoon Anthony paste
- Fresh parsley
- Fresh basil
- Zest of one lemon and squeeze of the juice
Mix all the ingredients and let sit for 4 hours in the fridge, us extra virgin olive oil to coat it all & enjoy!