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You don't have to go to Hollywood to enjoy the Oscars on Sunday, Feb. 24.  Brenden Theatres at the Palms is hosting the only official Oscar Party in Las Vegas, with proceeds benefitting Variety of Southern Nevada, The Children's Charity.

Celebrity arrivals on the red carpet will begin at 2 pm.  For more information on tickets, click here.

Local chef Carla Pellegrino, who competed on the most recent season of Bravo's Top Chef, is donating her services and catering the Oscar Experience.  She joined Good Morning Las Vegas on Sunday, and shared her special Penne alla Putanesca recipe:

Ingredients:
•1/2 C. extra virgin olive oil
•6 anchovy filets, chopped
•2 tsp. finely chopped garlic
•4 C. peeled, chopped, and seeded fresh roma tomatoes
•1 bay leaf
•(to taste) salt
•8 oz. dried Italian penne rigate pasta
•2 Tbsp. chopped fresh basil leaves
•2 Tbsp. capers
•8-10 kalamata olives, pitted and julienned

Procedure:
Heat all but 1 Tbsp. of olive oil in a large skillet over low heat. Add anchovies and cook, stirring until the anchovies dissolve.

Add garlic and cook for about 15 seconds, taking care not to brown it (garlic gets bitter if
browned).

Raise the heat to medium-high and add tomatoes, bay leaf, and salt. When the sauce comes to a boil, turn the heat down and simmer until the tomatoes have reduced and separated from the oil. This may take 20-40 minutes.

Remove sauce from heat, remove Bay leaf and set sauce aside. (If you like, you can safely refrigerate the sauce and save for the next day.)

Bring 4 quarts of water to a boil in a large pot; add 1 tsp. of salt, and drop in the penne all at once, making sure that it is completely submerged. Stir for at least one minute and let it return to a boil.

When the pasta is halfway done (4-5 minutes), return the sauce skillet to a medium heat, adding the basil, capers, and olives. Cook pasta until al dente; drain, and return to pot. Mix with sauce and serve.