Pasta Puttanesca
Pasta Puttanesca
Brie Thompson
6
7 minutes
20 minutes
Bold, briny, and big on flavor, this Pasta Puttanesca is the kind of weeknight dinner I love. PizzaOlio Infused Olive Oil, Black Garlic Infused Sea Salt, and Dark Balsamic Vinegar of Modena build a rich tomato and olive sauce, and fresh basil on top finishes every bowl. Toss it with your pasta of choice and dinner is done.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 1 Pasta Rock
- 1 lb Busiate
- 1 to 2 Tbsp PizzaOlio Infused Olive Oil
- ½ Onion, diced
- 1 (28 oz) can Diced Tomatoes
- ½ cup Pitted Kalamata Olives, halved
- 1 Tbsp Miscuglio Italian Dried Herb Blend
- 2 tsp Black Garlic Infused Sea Salt
- 2 Tbsp Dark Balsamic Vinegar of Modena
- 1 cup Water
- Fresh Basil, to garnish
Directions
- Bring a large pot of water to a boil over high heat. Once boiling, add the Pasta Rock for 2 minutes to salt the water, then remove. Add the Busiate, stir well, and cook until al dente (tender but firm to the bite), 1 to 2 minutes short of package directions. Drain the pasta and set aside.
- Meanwhile, heat PizzaOlio Infused Olive Oil in a large skillet over medium heat. Add the onion and cook until soft, about 4 minutes.
- Add the diced tomatoes, Pitted Kalamata Olives, Miscuglio Italian Dried Herb Blend, Black Garlic Infused Sea Salt, Dark Balsamic Vinegar of Modena, and water. Simmer until the sauce is reduced, about 10 minutes.
- Add the pasta to the sauce and toss to coat. Garnish with fresh basil. Serve immediately.