Ingredients
1 package (16 ounces) penne pasta1 tablespoon olive oil1 medium carrot, finely chopped3 anchovy fillets1/4 cup pitted Greek olives, chopped1/4 cup oil-packed sun-dried tomatoes, drained5 garlic cloves, minced2 tablespoons capers, drained2 teaspoons dried oregano2 teaspoons dried thyme2 teaspoons fennel seed, crushed1 to 1-1/2 teaspoons crushed red pepper flakes1 can (28 ounces) diced tomatoes, undrained1 tablespoon tomato paste1/2 teaspoon sugar6 fresh basil leaves, thinly sliced3 tablespoons grated Parmesan cheese
Preparation
Cook pasta according to package directions.
Meanwhile, heat Dutch oven over medium-high heat. Add oil; cook and stir carrot and anchovy fillets until carrot is tender. Stir in olives, sun-dried tomatoes, garlic, capers, oregano, thyme, fennel and pepper flakes; cook 1 minute longer. Stir in the diced tomatoes, tomato paste and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes.
Drain pasta. Add pasta and basil to sauce mixture; toss to coat. Sprinkle with cheese.
