Don't add any extra salt. The anchovies, capers, olives, and cheese add plenty.
1 pound penne rigate pasta
2 or 3 ounces pancetta, diced
1 T extra virgin olive oil
1 2-ounce can anchovies, drained
6 garlic cloves, minced
1 28-ounce can crushed tomatoes in tomato puree
1/2 cup pitted Kalamata olives, sliced
2 T drained capers
1/2 teaspoon dried crushed red pepper
1/3 cup chopped fresh parsley
freshly ground black pepper
Cook the pancetta slowly in the olive oil until crisp. Remove and set aside.
Cook the anchovies with garlic and red pepper in the remaining oil until the anchovies fall apart and garlic is fragrant.
Add the crushed tomatoes, olives and capers and let it simmer while you prepare the pasta.
Cook pasta in lightly salted water. Drain, reserving some of the cooking water.
Toss hot pasta with hot sauce. Add some cooking water if it's too thick.
Stir in pancetta and fresh parsley. Season with freshly ground black pepper.
Serve with freshly grated parm or romano.
The Johnson Family Cookbook