EASY PASTA PUTTANESCA

EASY PASTA PUTTANESCA The origin of this recipe may be scandalous- but man is it delicious! This is my twist on a classic (you know that's how I roll) , and I know you're going to love it. As always, we are keeping it simple but I have to tell you - this recipe is alarmingly easy and incredibly tasty. One of the most asked questions I get is "so after making a few martinis, I have sooo many olives left in the jar without the brine! Any suggestions?" And now my answer will be to point people in the direction this pasta. Speaking of olives, who are definitely the star of the show, I'm using my absolute FAVORITE green olives from Mezzetta (the EXACT same I use in my dirty martinis.) I'm also using their Kalamata olives. I'm truthfully just a fan of anything Mezzetta which you guys know bye now! I always love partnering with them, because they're an amazing family owned company that makes incredible, artisanal goods that will always elevate any recipe or cocktail I'm making! Ps, if you haven't tried their pasta sauces - you've got to! better than any jarred sauce you've ever had. TRUST!! #Mezzettapartner #MezzettaMakesItBetta As always, please like, subscribe and leave me a comment! HOPE YOU ENJOY! On to the recipe below :) INGREDIENTS: 1 pound dried spaghetti 1/4 cup good olive oil 1/4 cup Mezzetta Kalamata Olives, sliced in half 1/2 cup Mezzetta Pitted Green Castelvetrano Olives 4 Anchovies, chopped 4 garlic cloves, smashed (1) 28 ounce can San Marzano Tomatoes 2 tablespoons capers, chopped Crushed red pepper flakes, to taste Kosher salt, to taste Roughly chopped parsley, garnish Freshly grated Pecorino LINKS: KNIFE https://amzn.to/3n5Qe3y STAINLESS STEEL PAN https://amzn.to/3lyURTx Full recipe on my blog: https://cheesegal.com/2023/03/24/pasta-puttanesca/