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Sauté oil, garlic and chili pepper in saucepan until aroma is strong. Hand-crush Cento Italian Plum Tomatoes before adding to the oil. Bring sauce to boil. Cover saucepan and reduce heat. Simmer 15 minutes. Add Cento Olives and Cento Capers. Simmer for additional 5 minutes. Pour sauce over cooked Anna Penne Rigate. Sprinkle with Cento Parmesan Cheese. Serves four.