Puttanesca

Ingredients:

• 3 tbsp, il Fustino Organic Italian Varietals EVOO
• 3 cloves, garlic - minced
• 3, anchovy fillets
• 1 - 28 oz can, whole plum tomatoes
• salt and pepper
• 1/2 cup, pitted kalamata olives - sliced
• 2 tbsp, capers - drained
• pinch of red pepper flakes
• 1 pound, pasta of your choice - We used Pasta Santina Trumpets
• chopped parsley - for garnish

Directions:

In a saute pan over medium-low heat, warm 2 tbsp EVOO and add the minced garlic and anchovy fillets. Cook until garlic is lightly golden.

Drain tomatoes and crush them with your hands. Add the tomatoes to the skillet and season with salt and pepper. Turn the heat up to medium-high and cook, stirring regularly, until the tomatoes break down and the mixture is sauce. This should take about 10 minutes. Now stir in the capers, sliced olives, red pepper flakes and continue to simmer.

Bring a pot of water to a boil and salt it generously and cook the pasta while the sauce is cooking.

Drain the cooked pasta and gently toss in the sauce along with the remaining EVOO.

Garnish with chopped parsley and serve.