Pasta Puttanesca
Ingredients:
2 T Coeur d’Olives Garlic Infused Extra-Virgin Olive Oil
4 cloves of chopped garlic
1 tin flat anchovies, drained (optional)
1/2 tsp. crushed red peppers
1/3 cup Coeur d’Olives Kalamata Greek Olive or Tuscany Style Tapenade
3 T capers
1 32 oz. can crushed tomatoes
1 14.5 oz. can diced tomatoes, drained
A few grinds of black pepper
1/4 cup chopped flat leaf parsley
1 lb. spaghetti or pasta of your choice. We like angel hair.
Heat a pot of salted water for the pasta. While you wait for the water to boil make the sauce. In a large skillet over medium high heat add the oil, garlic, anchovies, and crushed pepper. Saute until garlic is soft and anchovies melt. Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat and simmer for 8 to 10 minutes. Cook the pasta al dente. Drain and toss with the sauce. Top with grated Pramigiano Reggiano or Romano cheese and serve with crusty bread and a Ceasar Salad.
