Black Olive Pasta Puttanesca

  • 1 pkg  Rossi Pasta Black Olive Linguini
  • 1 1/2  lb  fresh tomatoes (preferably grape, teardrop or cherry), sliced in half
  • 2  tablespoon  garlic, minced
  • 1  cup  kalamata olives, sliced
  • 2  tablespoon  capers, rinsed and drained
  • 4  each  anchovy fillets, mashed to paste
  • 3  tablespoon  Rossi Pasta Extra Virgin Olive Oil
  • 10  each  fresh basil leaves, finely shredded
  • 1  teaspoon  crushed red pepper flakes
Bring large pot of salted water to boil for pasta. In a large saute' pan, heat the 3 tablespoons of olive oil, add garlic and cook until translucent and fragrant. Add tomatoes and continue to cook mixture until tomatoes soften, approximately 3-5 minutes. Add anchovy paste and stir to melt the paste into the sauce. Add the capers, olives and red pepper flakes. Cook pasta per package directions, strain and add to sauce. Toss pasta with sauce, add fresh basil and serve immediately.