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Heat 4 T olive oil in large skillet over medium heat & saute garlic & chili pepper until garlic is golden. Reduce heat to low. Add anchovies & mash gently with a wooden spoon until a paste is formed. Add capers & olives & stir for 1 minute. Add tomatoes & tomato sauce & simmer for about 5 minutes. Cook the penne according to package directions. Heat remaining oil in a small skillet, add bread crumbs & saute until golden brown. Add cooked & drained penne to sauce, toss well, & taste for salt. Sprinkle with bread crumbs & serve immediately.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups