Classic Puttanesca Sauce with Spaghetti

  • 1 cup DIVINA Pitted Kalamata Olives, drained, halved ( reserve 1 tbsp of brine)
  • 1 tbsp DIVINA Capers, Nonpareil
  • 2 tbsp Extra virgin olive oil
  • 3 cloves Garlic, smashed, chopped
  • 1 tbsp Worcestershire sauce
  • 28 oz Canned tomatoes, crushed or diced
  • 1/2 cup Fresh basil, torn
  • Salt & freshly ground pepper
  • Red pepper flake (to taste)
  1. Heat olive oil, garlic, and chile flakes in a large sauté pan over medium heat
  2. Sauté until garlic is softened, but not browned
  3. Add capers and olives, sauté 2-3 minutes
  4. Add worcestershire sauce, brine, and tomatoes
  5. Bring to boil, reduce heat, and simmer 10-15 minutes
  6. Season with salt and pepper, and add fresh torn basil before serving
  7. Serve over pasta, polenta, beans, chicken, or seafood