Pasta Puttanesca

Calling all pasta lovers! This beautiful dish is sure to let your taste buds explore while filling your tummy!


  • 1 pound of your favorite pasta
Puttanesca Sauce
  •     2 tablespoons of extra virgin olive oil 
  •     3 garlic cloves, minced 
  •     1 tablespoon of anchovy paste, or 2 tablespoons of chopped white
  •     6 ounces of dry white wine 
  •     2 tablespoons of chopped capers
  •     1 jar of your favorite pasta sauce 
  •     4 ounces of Doc Pickle's Kalamata Olives 
  •     1/2 of a lemon, squeezed and strained 
  •     3 tablespoons of fresh parsley
  •     1 teaspoon of crushed red pepper

    1. Heat olive oil to about 3/4 heat in a large sauté pan. 
    2. Add the garlic, anchovy, pepper flakes and sauté until garlic gets a bit of color. 
    3. Add the wine away from the burner. 
    4. Bring mixture to boil, then add tomato sauce, capers and Dr. Pickle Kalamata olives
    5. Let flavors meld over medium heat for 5-8 minutes. 
    6. Boil to your pasta to desired firmness as labelled on the box of pasta, depending on brand and shape of pasta.
    7. Add the lemon juice and quickly mix in.
    8. Pour over pasta, and garnish with the fresh parsley.

Bon Appetit!