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!®

Recipe Categories

Appetizers 43 Articles

Breakfast 25 Articles

Desserts 62 Articles

Dinners 131 Articles

Drinks 38 Articles

Salads 19 Articles

Seasonal 20 Articles

Side Dishes 55 Articles

Snacks 22 Articles

Soups 17 Articles