Pasta Puttanesca with Tre Stelle® Bocconcini

The sorted history of the origins of this pasta dish’s name is amusing and the taste is just as spicy!
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Cheese: Bocconcini   Course: Pasta

Makes 4 servings

INGREDIENTS

1/4 cup | 60 mL
olive oil

3 cloves garlic, minced

1 can | 796 mL
diced tomatoes

1 pkg | 453 g
linguini pasta (or any other long pasta)

1 can | 56 g
anchovy filets (approximately 6-8 filets)

2 tbsp | 30 mL
capers, drained and chopped

1/2 cup | 125 mL
oil cured black olives, pitted

1 tsp | 5 mL
crushed red pepper flakes

1/2 tsp | 2 mL
dried oregano

salt and ground black pepper to taste

1 tub | 200 g
Tre Stelle® Bocconcini Pearls Cheese, drained

1/4 cup | 60 mL
chopped parsley for garnish (optional)

PREPARATION

In a large skillet over medium heat, add half of the olive oil and minced garlic; cook until garlic is lightly golden. Add tomatoes and bring to a low simmer for approximately 10 minutes.

Bring a large saucepan of salted water to a boil, add pasta and cook until al dente.

Meanwhile, add anchovy filets, capers, black olives, crushed red pepper and oregano to the tomato mixture and season with salt and black pepper to taste - simmer for approximately an additional 10 minutes.

Drain pasta well and carefully add to the tomato mixture; stir to combine; add Bocconcini Cheese and
stir gently again. Garnish with fresh parsley.

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Created By: Tre Stelle Kitchen

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