Penne with Pesto and Anchovies

Making dinners on weekdays is a challenge,  especially after a long hectic day at work, picking up the kids from school, chauffeuring them around for activities, going through their home work and tests, and then making a well balanced meal for dinner. Here I am sharing with you a quick and easy pasta dish that we had this week.

Veggie alert: Just skip the  anchovies!

INGREDIENTS:

Penne - 1 packet

Shallots - 2 (finely chopped)

Anchovies - 8 fillets

Olives - 10 pitted  black kalamata (or any of your choice)

Sun dried tomatoes - 10-15 (more if you like)

Pesto sauce - 1 cup

Pecorino cheese - 1/2 cup

Fresh Basil - 2 sprigs (roughly chopped)

Garlic - 3cloves (minced)

Olive oil - 2 tsp

Salt - to taste

PREPARATION:

Cook the penne in a pot of boiling water.  Start making the sauce while the pasta is cooking.  You will see the penne rising to the top of the water when it is almost done.  Cook the penne  to 'al dente' stage.  Drain the pasta and keep it aside.

 SAUCE:

Heat 1-2 tsp of oil in a sauce pan. Gently saute the minced shallots, garlic, and the anchovies. The anchovies will dissolve in the oil. Now add the sun-dried tomatoes and olives.  Stir everything together.

  

Now add the drained pasta to the sauce pan and mix well.  Check the salt.

Add the pesto sauce and  the chopped basil and mix well.

 Sprinkle some Pecorino cheese.

Dinner is served!