Not for the faint of heart, the key to a great puttanesca sauce is its potency. Using bold, briny flavors and garden-fresh herbs, puttanesca sauce delivers a beautifully bold flavor combination that you’ll quickly add to your weeknight rotation.

SPAGHETTI ALLA PUTTANESCA

INGREDIENTS

▢ 1 box Bona Furtuna Spaghetti
▢ 1 jar Bona Furtuna Basil Marinara
▢ 2 tbsp evoo
▢ 3 cloves fresh garlic, minced
▢ 4 anchovy filets, finely chopped
▢ 1/2 cup pitted castelvetrano olives, roughly chopped
▢ 3 tbsp capers, roughly chopped
▢ 1/2 tsp chili pepper flakes
▢ 2 tsp fresh oregano
▢ Fresh basil to serve

DIRECTIONS

1. Place a large pan over medium heat.
2. Add the olive oil and anchovies and stir until the anchovies melt into the olive oil, roughly 3-5 minutes.
3. Add the garlic and sauté for another minute before adding the olives, capers, marinara sauce, chili flakes and oregano.
4. Stir to combine and bring to a low simmer for 20 minutes.
5. Bring a large pot of water to a boil and season generously with salt.
6. Cook the spaghetti until al dente, roughly 8 minutes.
7. Drain and toss into the puttanesca sauce.
8. Garnish with fresh basil and serve.
9. Mangiamo.