Pasta Puttanesca

Posted by Dylan Tortolani on 7/25/2014 to Recipes
2 tablespoons Coeur d'Olives Garlic Infused Extra Virgin Olive Oil
4 cloves of chopped garlic
1 tin of anchovies
1/2 teaspoon cracked red peppers
1/3 cup Coeur d'Olives Tuscan Tapenade
3 tablespoons capers
1 32 oz can crushed tomatoes
1 14.5 oz can diced tomatoes, drained
Some grinds of Mediterraneo Tellicherry Peppercorns
1/4 cup chopped Italian parsley
1 lb. of pasta of your choice
Some grated Pramigiano Reggiano cheese

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 Coeur d'Olives Garlic Infused Extra Virgin Olive Oil, garlic, anchovies, and cracked red pepper. Saute until garlic is soft and anchovies melt. Add Coeur d'Olives Tuscan Tapenade, capers, tomatoes, some grinds of Mediterraneo Tellicherry Peppercorns, and Italian 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 cheese and serve.
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