Pasta Puttanesca

Pasta Puttanesca



  • Tbsp IGC's Tuscan Herb Olive Oil
  • 2 Tbsp tomato paste
  • 2 Tbsp IGC's Italian Seasoning
  • 2 (14-ounce) cans diced tomatoes
  • 2 Tbsp drained capers
  • 1 cup olives, chopped
  • 1 lb pasta, cooked al dente
  • 1/4 cup parsley, finely chopped, to garnish
  • IGC's Tuscan Herb Olive Oil to finish


  1.  In a large saute pan, heat the olive oil. 
  2. Add the tomato paste and Italian seasoning. Saute until herbs are toasted, 1-2 minutes.
  3. Stir in the tomatoes, capers, and olives and simmer until the sauce thickened and slightly reduced, about 10-20 minutes, stirring occasionally.
  4. Add the cooked pasta and toss to coat. Drizzle with infused olive oil and a sprinkle of parsley. Enjoy!  
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