Make Pasta: Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain; set aside and keep warm.
Servings and Ingredients
|1 package(s)||(1-lbs.) Gustare Vita spaghetti, dry|
|3 clove(s)||fresh garlic, minced|
|4||anchovies, in olive oil, drained|
|1 jar(s)||(17.6-oz.) jar Gustare Vita Passata tomato pasta sauce|
|⅓ c.||pitted black and/or green olives, drained and sliced|
|1 jar(s)||(3.5-oz.) Gustare Vita capers, drained|
|1||(8-oz.) multi-colored cherry tomatoes, quartered|
|1 bunch(es)||fresh parsley leaves, chopped, plus additional for garnish|
|Infused Olive Oil|
|¼ c.||Gustare Vita olive oil|
|2 clove(s)||garlic, whole, unpeeled|
|1 bunch(es)||parsley, stems only|
|1 tsp.||Hy-Vee red pepper flakes|
Things To Grab
- Large pot
- large skillet
Make Infused Olive Oil: Heat a large skillet over medium heat. Add olive oil, unpeeled garlic cloves, parsley stems, and red pepper flakes to oil. Cook 4 to 5 minutes or until olive oil is aromatic. Remove garlic and parsley stems from skillet.
Make Puttanesca: Add minced garlic and anchovies to infused olive oil. Cook and stir for 30 seconds. Stir in pasta sauce and bring to a boil.
Add olives and capers and reduce heat. Simmer and stir occasionally for 20 minutes. Stir in cherry tomatoes and cook for 10 minutes. Stir in parsley and simmer for an additional 5 minutes. Stir pasta into sauce and cook 1 to 2 minutes or until warmed through and coated with sauce. Serve immediately.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 5mg
- Sodium: 850mg
- Total Carbohydrates: 97g
- Protein: 19g
Posso del Piceno Red Wine