Pasta Puttanesca

This is an easy dish that you can prepare quickly and better yet, it all comes from your pantry!

1 lb pasta

2 tbsp Garlic Olive Oil

1/2 onion, diced

1 (28 oz) can diced tomatoes

1/4 cup Spicy Olive Bruschetta

2 tbsp Traditional 18-Year Balsamic Vinegar

Bring a large pot of water to a boil over high heat. Once boiling, salt your water.* Add the pasta, stir well and cook until al dente (tender but firm to bite. 1-2 minutes short of the package directions.)

Meanwhile, heat a large skillet over medium heat. Add the Garlic Olive Oil, then add the onion and sauté for about 4 minutes or until soft.

Add tomatoes with juice, olive tapenade, balsamic, red pepper flakes and water. Let sauce simmer until reduced, about 10 minutes. Season with salt and pepper to taste.

Add pasta into sauce and toss to coat. Serve with fresh basil leaves.

*In general, add about 1-1/2 tablespoons of salt for every pound of pasta (you should use three or four quarts of water to boil a full pound). However, you can experiment a bit up and down to appeal to your taste.

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