Ingredients
- 2 Tbsp olive oil (Caramelized Garlic or Tuscan Herb)
- 2 Tbsp Minced Anchovy Fillets (about 8 fillets) optional
- 2 Tbsp Tomato Paste
- 2 Tbsp Miscuglio Italian Dried Herb Blend
- 2 (14oz) cans Diced Tomatoes
- 2 Tbsp drained Capers
- 1 cup Olives diced
- 1 lb Pasta cooked to al dente
- Frantoia Extra Virgin Olive Oil
- 1/4 cup Parsley finely chopped to garnish
Instructions
- In a large sauté pan, heat the infused olive oil.
- Add the anchovies (optional), tomato paste, and Miscuglio. Sauté until herbs are toasted, 1-2 minutes.
- Stir in the tomatoes, capers, and olives and simmer until the sauce is thickened and slightly reduced, about 10-20 minutes, stirring occasionally.
- Add the cooked pasta and toss to coat. Drizzle with good Italian olive oil and a sprinkle of parsley. Enjoy!
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