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Pasta Puttanesca

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    • 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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