Pasta Puttanesca

INGREDIENTS

Kosher salt

8 oz ZenB Yellow Pea Spaghetti or pasta of your choice

2 tablespoons extra virgin olive oil

2 garlic cloves, thinly sliced

1/2 - 1 teaspoon anchovy paste (or 1-2 anchovy filets, chopped), omit to make vegan

Pinch of red chili flakes

1 heaping cup cherry tomatoes (optional)

ZenB Roasted Tomato Pasta Sauce or sauce of your choice such as Rao’s marinara

1 tablespoons capers

1/4 cup Kalamata olives, halved

Chopped parsley

Sea salt and black pepper to taste

METHOD

1. Bring a large pot of water to a boil.

2. While you wait for the water to boil, heat up 2 tablespoons of olive oil in a large skillet. Add your sliced garlic, anchovy paste, and chili flakes. Sauté on medium for 2-3 minutes or until fragrant.

3. Throw in your cherry tomatoes and smash with a wooden spatula. Cook for another few minutes before adding in your tomato sauce. Add as much as you like (I used about 1/2 the Zen B container; I like my pasta to be on the less saucy side).

4. Add the capers and olives to the sauce and mix. Simmer on low for 10-20 minutes. Taste and adjust for seasoning (salt, pepper, chili flakes).

5. While the sauce cooks, cook the pasta. Season the boiling water with kosher salt before throwing in your spaghetti. Cook for 6-8 minutes or until al dente. Reserve some pasta water before draining in a colander. Rinse the pasta with cold water.

6. Mix as much of the pasta as you like (I used about 3/4 of the pasta and saved the rest for later) into the sauce and add in the chopped parsley. Mix until pasta is well coated. Taste and adjust for seasoning.

7. Garnish with parsley and parmesan! Enjoy:)