Puttanesca Pasta Salad Recipe

Use Ditalini pasta for an incredibly simple, and unbelievably delicious option to serve during warmer days.

Ingredients

• 1 bag of Felicetti Organic Ditalini
• 2 cans of pitted Kalamata olives
• fresh cherry or Roma tomatoes
• 4 anchovies
• 1 garlic clove [minced]
• ½ tsp chili flakes
• 3 tbsp chopped capers
• ¼ cup olive oil
• ¼ cup of chopped fresh basil

Method

1. Bring a pot of water to a boil. Add salt and drop the Ditalini pasta in the water and cook as directed on the bag. When done, drain and run under cold running water and let cool to room temp.
2. Meanwhile, in a pan, heat the olive oil over medium heat. Add the cut-up anchovies first [for 4-5 minutes], then add garlic and chili pepper for a minute or two [until they emulsify]. Take this sauce and season the Ditalini pasta with it. Then, add the olives and the capers to the seasoned pasta. Make sure to remove water and seed from tomatoes and then proceed to add to the salad.
3. Mix carefully and top if off with fresh basil leaves!