Kalamata Olive Tapenade Linguine with Puttanesca Sauce

Serving Size:  4-6
Prep Time:  10 Minutes
Cook Time: 30 Minutes
Total Time:  40 Minutes


1 lb. Pappardelle’s Kalamata Olive Tapenade Linguine
¼ cup extra-virgin olive oil *
2 tsp. anchovy paste *
2 tsp. garlic, minced *
¼ tsp. crushed red pepper flakes *
1 (28-oz.) can San Marzano whole tomatoes, drained & coarsely chopped *
Salt & pepper, to taste *
½ cup Kalamata olives, pitted & halved *
3 Tbsp. capers *
2 Tbsp. fresh parsley, chopped

* Or use 2 packages of Pappardelle's (11-oz.) Puttanesca Sauce


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
  2. Heat olive oil in a large pan over medium heat. Add anchovy paste, garlic and red pepper flakes to pan. Cook for 1-2 minutes, stirring constantly.
  3. Add tomatoes to the pan. Season with salt & pepper, to taste. Stir to combine and bring to a simmer. Cook until the tomatoes have broken down and formed a sauce, about 8-10 minutes. Stir in olives and capers.
  4. Add pasta to the tomato sauce and toss to combine.
  5. Divide pasta into dishes. Garnish with parsley. Serve and enjoy!