Pasta alla Puttanesca

Ingredients

¼ cup SOOC Varietal Extra Virgin Olive Oil
4 cloves Garlic, thinly sliced
1 ½ Tbsp Anchovy Paste
½ tsp crushed Red Pepper
2 Tbsp Tomato Paste
35oz can whole, peeled Tomatoes
¼ cup SOOC Smoked Olive Agrodolce
½ cup Kalamata Olives, halved
2 Tbsp Capers
⅛ tsp Sea Salt
¼ tsp Black Pepper
1 lb Spaghetti Pasta
12 Basil leaves

Directions

Heat a large saute pan over medium heat. Add the Cobrancosa Extra Virgin Olive Oil, garlic, anchovy paste, and crushed red pepper. Cook until garlic turns a light golden color, about 4-5 minutes.

Stir in the tomato paste, letting cook for about 1 minute before adding in the whole peeled tomatoes. Gently smoosh the tomatoes with a wooden spatula.

Stir in 2 Tbsp of the Smoked Olive Agrodolce, kalamata olives, capers, sea salt, and black pepper. Turn heat to low.

Bring sauce to a slow simmer and let cook for about 20 minutes. Stir in basil leaves and remaining Smoked Olive Agrodolce.

Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package instructions.

When spaghetti is cooked, carefully use a pasta server or tongs to transfer the spaghetti right from its boiling water to the sauce along with ¼ cup of pasta water, tossing to coat.

Serve with a drizzle more Cobrancosa Olive Oil, a pinch of red pepper flakes, and fresh basil!