Try this Pasta Puttanesca recipe made with the tears of our first harvest, Le Caprice de Nature Olive Oil and Trapani Sea Salt!

• 28 oz Crushed Tomatoes


• 1 Lg Yellow Onion, Diced


• 4 Cloves Garlic, Sliced in Half


• 5 Anchovy Fillets, Chopped


• 5 Tbsp Le Caprice de Nature Olive Oil


• Chopped Black Olives


• 3 Tbsp Capers, Drained


• 2 Tbsp Parsley, Chopped


• 1 Small Red Chili Pepper, Chopped


• Trapani Sea Salt

Brown garlic in 1 Tbsp of olive oil using a deep saucepan.  Add onion.   Cook 2 minutes.  Crush anchovies with a fork and add to mix.  Mix in tomatoes chili and most of the olives and capers.  (NOTE: Save enough olives, capers and parsley to garnish for the presentation.)  Cook for 10 minutes over medium heat.  Stir occasionally.  Add parsley and allow sauce to cook for 2 more minutes.  Salt to taste.  Garnish with remaining olives, capers and parsley.

Serve over hot spaghetti, linguine, fettuccine or your favorite pasta.