Hot Pepper Pasta and a Zesty Sauce For Them

Among the flavored pastas, hot pepper pasta is perhaps the most popular, and it works very well with this zesty caper and anchovy sauce.

Cooking time: 10-12 minutes

Substitutions: other pasta made with hot peppers

A sauce? Hot Pepper Penne with a Zesty Sauce. To serve 4 you'll need:

• 500 g (1 pound) hot pepper penne
• 4 salted anchovies of the kind sold in the deli section, rinsed, boned, and minced
• 1/4 cup olive oil
• 1 1/2 tablespoons capers (salted will be better than pickled), rinsed
• A half cup pitted black olives, chopped (optional)
• A small bunch of parsley, minced
• 1-2 cloves garlic, crushed
• Salt

Set pasta water to boil, and when it does salt it and cook the pasta. In the meantime, heat the oil in a large skillet and sauté the garlic until it becomes golden (don't let it brown). Add the anchovies and cook 2-3 minutes, stirring them about. Remove and discard the garlic; stir in the capers, parsley, and olives, if you're including them, check seasoning, and cook a minute or two. When the penne are just shy of being al dente, drain them and turn them into the skillet with the sauce while they are still dripping just a little. Cook over high heat, stirring them about for a minute, by which time they will be done, and serve them at once.

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