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Pasta Puttanesca

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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.

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