Pasta Puttanesca with Capers and Kalamata Olives

Prep Time: 20 min.  |  Total Time: 20 min.  |  Serves: 6

Ingredients

• 1 pkg. linguini
• ¼ c. extra virgin olive oil
• 2 cloves garlic, peeled and finely minced
• 4 anchovy fillets, finely minced
• 1-16 oz. jar spicy Marinara
• ½ c. Organic Sliced Greek Kalamata Olives, drained
• 2 Tbsp. Organic Imported Non-Pareil Capers, drained
• 2 Tbsp. chopped Italian parsley
• Salt and pepper to taste

Directions

Cook the linguini according to the package directions, drain and set aside. Place a large skillet over a medium high heat. Add the olive oil, and once the olive oil is warm add the garlic and anchovies. Cook about a minute to warm through. Add the marinara, olives, and capers and simmer for 3-5 minutes. Place the cooked pasta into the sauce and carefully mix to coat the pasta with the sauce. Add the parsley and season to taste with salt and pepper and serve.