1. Heat the oil in a large skillet over low heat. 2. Add the garlic, shallots and hatch chiles, and saute for 3-4 minutes, careful not to burn the garlic. 3. Add the tomatoes, crushed red pepper, optional anchovy paste and wine. 4. Bring to a boil and cook for 5 minutes. Lower the heat to medium low and add the olives, capers, and fresh herbs (reserve one tablespoon parsley for garnish), and cook for 5 minutes longer. 5. Taste and adjust seasonings if needed. 6. Toss in the cooked penne. 7. Arrange slivers of the shaved parmesan on top of each serving, and garnish with reserved parsley. Serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
