Puttanesca Pasta

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Ingredients

• 4 cloves of garlic, thinly sliced
• 5 Caso Vetrano olives, chopped
• 2 tablespoons capers, chopped
• 3 anchovies, chopped
• 1 tablespoon chopped Calabrian chilies
• 1/2 can Mutti cherry tomatoes
• 1/4 cheek of a lemon
• 1/2 cup bread crumbs
• Fresh basil
• Salt
• Olive oil
• Parmigiano Reggiano

Instructions

1. Slice garlic thinly and set aside.
2. Chop olives and capers finely, and chop anchovies.
3. In a pan, heat olive oil and add garlic and anchovies. Cook until garlic is browned.
4. Add Calabrian chilies, capers, and olives. Cook for a minute.
5. Squeeze lemon juice into the pan and add cherry tomatoes. Simmer the sauce.
6. Cook pasta in boiling water until just under al dente.
7. Toast bread crumbs in a separate pan until browned.
8. Transfer pasta to the sauce and finish cooking for 1-2 minutes.
9. Add fresh basil leaves to the pasta and mix.
10. Plate the pasta, sprinkle with Parmigiano Reggiano, fresh basil, and toasted bread crumbs.
11. Serve and enjoy! Adjust olives and anchovies to taste for a more pungent flavor.

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