• Spaghetti a la Puttanesca


    8 oz. dry spaghetti pasta
    ⅓ cup extra-virgin olive oil
    2 cloves garlic, chopped
    1 lb. fresh plum tomatoes, peeled, deseeded, chopped; or 1 (14.5-oz.) can diced tomatoes
    3 Tbsp. bottled capers, drained
    ¼ tsp.7 Chili Blend Hot Pepper Seasoning

    ½ cup brine-cured black olives, pitted
    2 Tbsp. parsley, chopped
    1 2-oz. can flat anchovy fillets, drained and chopped (optional)


    1.Cook pasta in boiling salt water until al dente, and drain.

    2.Meanwhile, heat olive oil in a large skillet over medium heat.

    3.Add garlic and sauté until golden, 1-2 minutes.

    4.Add tomatoes and cook for 10 minutes.

    5.Add capers,7 Chili Blend Hot Pepper Seasoning, and olives. Simmer 2 minutes.

    6.Add 1 Tbsp. parsley and anchovy fillets. Cook 2-3 minutes.

    7.Add salt and pepper to taste.

    8.Add pasta to sauce and toss.

    9.Garnish with remaining 1 Tbsp. parsley.