Spaghetti alla Puttanesca Recipe

Ingredients

• 2 tablespoons olive oil
• 3 oil packed anchovies
• 1/2 cup pitted green olives, halved
• 1/2 cup pitted kalamata olives, halved
• 2 tablespoons capers, rinsed and drained
• 1 small zucchini diced into bite-size pieces
• 1 (12 oz.) container Sam’s Fresh Cantina Style Salsa
• 8 oz. dried Spaghetti
• 2 tablespoons chopped fresh flat leaf parsley
• 2 tablespoons thinly sliced fresh basil
• Freshly grated parmesan cheese or crumbled feta

Instructions

1. 1

   Heat olive oil in large skillet over medium-low heat.

2. 2

   Add anchovies; cook 1 minute. Stir in olives, capers and zucchini breaking up the anchovies. Cook 2 minutes or until olives are just warmed through.

3. 3

   Stir in salsa. Increase heat and bring mixture just to a boil. Reduce heat and simmer gently, uncovered, while cooking pasta.

4. 4

   Cook pasta in boiling salted water for 8 to 10 minutes or to just al dente (slightly chewy). Drain pasta reserving ½ cup of pasta water.

5. 5

   Add pasta and fresh herbs to simmering sauce; toss gently to coat. Add some of the reserved pasta water if the sauce seems too thick.

6. 6

   Serve topped with cheese and additional fresh herbs.