This recipe makes 8 servings.


  • 1 cup extra virgin olive oil (I use Berio brand)
  • 2 medium onions — chopped
  • 2 cans of whole peeled tomatoes (I use Flora Brand)
  • 1 can pitted black olives (I use Wegman’s Brand)
  • 1 can green olives (I use Wegman’s Brand)
  • 3 tablespoons capers, well rinsed
  • 3 tablespoons anchovy fillets (about 10 fillets)
  • Salt, ground black pepper, crushed red pepper to taste
  • 2 pound penne pasta (I use DeCecco Brand)


  • In a large pot heat the olive oil over medium high heat. Add the chopped onions and sauté until they are soft and lightly caramelized.
  • Add the anchovies and cook them until they melt completely.
  • Add the olives and the capers, and cook for another 15 minutes at medium heat.
  • Add the tomatoes (previously mashed in a food processor) and simmer for about 40 minutes — till the sauce thickens and is slightly reduced.
  • Adjust seasoning, to taste, cover and set aside.
  • Meanwhile, bring a large pot of water to boil, add a couple of large pinches of coarse salt, and add the pasta. Keep stirring from time to time. Let the pasta cook for 1 minute less than time suggested on the package, and then drain the water.
  • Add the sauce and penne pasta to a large pan and toss for a couple of minutes on high heat.
  • Eat!