Bucatini Puttanesca

This is an all time favorite. This sauce comes together so easily and packs a punch with olives and capers.

Ingredients

• 1 pound bucatini

• 1 28 ounce can whole tomatoes

• 1/2 cup kalamata olives, sliced in half

• 2 tablespoons capers

• 2 cloves garlic, chopped

• 2 teaspoons red pepper flakes

• 2 tablespoons Koroneiki Olive Oil

• 1/4 cup parsley, chopped

• 1 teaspoon salt

• 1/2 teaspoon pepper

Instructions

1. Bring a large pot of salted water to a boil and cook the bucatini until al dente.

2. While the pasta cooks make the sauce. Heat olive oil in a large skillet and add the garlic and red pepper flakes. Season with salt and pepper and cook for a minute then add the whole tomatoes. Break up the tomatoes and simmer for 10 minutes. Add the olives and capers.

3. When the pasta is cooked, drain and toss with the sauce.

4. Top with parsley.

Takes 20 minutes

Serves 4