Recipe of the Week

Recipe of the Week
Pasta Puttanesca


2 Tbsp extra virgin olive oil

4-6 garlic cloves, chopped

1 tsp sage

½ tsp crushed red pepper flakes
1 cup black olives, chopped
1 cup green olives, chopped
3 Tbsp capers

1 jar pimentos
1 32-oz can crushed tomatoes
1 14.5-oz can diced tomatoes
fresh ground pepper, to taste
¼ cup flat leaf parsley, chopped
1 box penne pasta, cooked

grated Parmigiano-Reggiano, for garnish


Heat a large skillet over medium heat. Add oil, garlic, sage, and crushed pepper. Sauté mixture until garlic is tender, about 3 minutes. Add olives, capers, pimentos, tomatoes, black pepper, and parsley. Bring sauce to bubbling. Reduce heat and simmer for 10 minutes. Toss sauce with cooked pasta. Garnish with grated cheese. Serves 8.

 Wine Recommendation – Tassel Ridge Pizzeria & Pasta Too!®

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