Pasta alla Puttanesca

Pasta alla Puttanesca
A quick and zesty pasta sauce, native to Naples; made with tomatoes, kalamata olives, capers, anchovies and garlic. This typically salty sauce is tamed with our smooth Smoked Olive Bar Syrup, while keeping its bold and spicy flavors that pack a mouth-watering punch! Recipe By Taylor MacDougall

Products used: Portuguese Cobrançosa Extra Virgin Olive Oil (EVOO), Smoked Olive Bar Syrup


¼ cup SOOC Cobrancosa 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 Bar Syrup
½ cup Kalamata Olives, halved
2 Tbsp Capers
⅛ tsp Sea Salt
¼ tsp Black Pepper
1 lb Spaghetti Pasta
12 Basil leaves


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 SOOC Smoked Olive Bar Syrup, 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 SOOC Smoked Olive Bar Syrup.

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!