Lemon Chive Rooster Comb Puttanesca

Serving Size: 4-6


1 lb. Pappardelle's Lemon Chive Rooster Comb
¼ cup extra virgin olive oil*
3 garlic cloves, peeled*
6 anchovy fillets*
¼ tsp. crushed red pepper flakes*
1 tbsp. tomato paste*
1 (35-oz.) can whole peeled tomatoes with juices, hand crushed*
Pinch of sugar*
2 basil sprigs*
¼ cup chopped Kalamata olives*
1 tbsp. capers, drained*
Salt & freshly ground pepper, to taste*

*Or Replace with 11 oz. Pappardelle’s Puttanesca Sauce


  1. In a large saucepan, heat the oil over medium heat. Add garlic, anchovies and crushed red pepper and cook, stirring occasionally, until golden, about 5 minutes.
  2. Add the tomato paste and cook, stirring, for 1 minute.
  3. Add canned tomatoes and their juices. Stir in sugar, basil, olives, and capers. Season with salt & pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until thickened and reduced to 3 cups, about 30 minutes. Season again with salt & pepper. Discard the basil sprigs and garlic.
  4. When the sauce is about half way done, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 16-18 minutes or until al dente, stirring intermittently. Drain and toss with sauce. Serve and enjoy!