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.