-60 gr. Extra Virgin Gulden Olive Oil
-1 medium red onion, cut lengthwise into 2 mm wide slices
-15 gr. (1 tablespoon) coarsely ground black pepper
-500 gr. Penne pasta
-120 gr. freshly grated Smoked Provolone
-1 can (apx. 90gr) fillets of boneless sardines
-120 gr. coarsely chopped Green and Black Gulden Turkish Olives
-120 gr. coarsely chopped capers
-100 gr. coarsely chopped Gulden Sun dried Turkish tomatoes
-200 gr. Gulden Tomatoes Sauce
-80 gr. coarsely chopped fresh parsley
Bring 2,5 lt. of water and salt to a boil in a large pot.
Meanwhile, on over medium-high heat in large pot cook onion in oil. Cook until lightly browned and the onion are softened, about 7 minutes. To the onion stir pepper, sun dried tomatoes, capers, sardines and olives after cook 2 minutes add tomatoes sauce and keep it in low heat 5 more minutes.
Drop the pasta into the boiling water and cook until just al dente. Drain and reserve about 120 gr. of the pasta water for use loosen the sauce.
Add the pasta and the reserved pasta water to the sauce and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the cheeses and parsley and serve immediately.
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