Spaghetti alla puttanesca is an Italian pasta dish invented in Naples in the mid-20th century and typically made with tomatoes, olive oil, olives, capers, anchovies and garlic. Use with penne or spaghetti pasta, or as a base for Cioppino (adjust the spiciness by adding more red chili flakes). Finish with fresh parsley.
Ingredients:
Tomatoes, onion, garlic, extra virgin olive oil, capers, black olives, green olives, anchovies, chili pepper flakes, oregano
Allergies:
Allium – anchovies
Usage:
Store in a cool, dark place like a pantry.
The sauce is pasteurized and can last up to 4 months. If opened, store in the refrigerator and use within one week.
Size: 16oz. jar
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