Penne Arrabiata
	Ingredients: 1/2 cup Tony Tantillo Extra Virgin Olive Oil, divided 6 cloves garlic, sliced 1 teaspoon red pepper flakes 1 (28 ounce) can diced tomatoes with garlic and olive oil 1/2 cup Tantillo's Sicilian Style Smooth Marinara Sauce 1 bunch fresh basil, chopped 1 (12 ounce) package penne pasta 2 eggs 2 cups bread crumbs 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon pepper 1 pound thin chicken breast cutlets
	Instructions: 1. Heat 1/4 cup of Tony Tantillo Extra Virgin Olive Oil in a large skillet over medium heat. Add the garlic, and sauté for a few minutes. Sprinkle in the red pepper flakes, and sauté for another minute. Pour in the diced tomatoes and Tantillo's Sicilian Style Smooth Marinara, and add the basil. Simmer for about 20 minutes, stirring occasionally. 2. Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain. 3. In a small bowl, whisk eggs with a fork. Place breadcrumbs in a separate bowl. Stir the garlic powder, salt and pepper into the breadcrumbs. Dip chicken into the egg, then press into the breadcrumbs until completely coated. 4. Heat remaining 1/4 cup of Tony Tantillo Extra Virgin Olive Oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color. 5. Remove chicken, and cut into slices. Toss the chicken slices into the sauce and simmer for about 10 minutes. Stir in the cooked penne, for a few more minutes to soak up the flavor, then serve. Ready in 45 Minutes Serves 4

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