Pasta Puttanesca

October 11, 2016


  • 2 Tbsp olive oil (Caramelized Garlic or Tuscan Herb)

  • 2 Tbsp Minced Anchovy Fillets (about 8 fillets) optional

  • 2 Tbsp Tomato Paste

  • 2 Tbsp Miscuglio Italian Dried Herb Blend

  • 2 (14oz) cans Diced Tomatoes

  • 2 Tbsp drained Capers

  • 1 cup Olives diced

  • 1 lb Pasta cooked to al dente

  • Extra Virgin Olive Oil (Frantioa or Italian Unfiltered)

  • 1/4 cup Parsley finely chopped to garnish


  1. In a large sauté pan, heat the infused olive oil.

  2. Add the anchovies (optional), tomato paste, and Miscuglio. Sauté until herbs are toasted, 1-2 minutes.

  3. Stir in the tomatoes, capers, and olives and simmer until the sauce is thickened and slightly reduced, about 10-20 minutes, stirring occasionally.

  4. Add the cooked pasta and toss to coat. Drizzle with good Italian olive oil and a sprinkle of parsley. Enjoy!

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