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Pasta Puttenesca

 

Ingredients:

2 lb Olive Destination Black Calamari Pasta

6 fl oz Olive Destination Barnea (any robust varietal would work) Extra Virgin Olive Oil

4 cup Cherry Tomatoes

3 cup Kalamata Olives

10 oz Olive Destination Pesto

.5 liter Latue Blanco Wine

1 tsp Olive Destination Real Salt kosher sea salt  

Procedure:

Cook Pasta for 11 minutes, then drain and rinse.

Moisten with oil and mix well.

Saute garlic, tomatoes, olives and pesto in a saute pan.

Deglaze with white wine, simmer for 2 minutes.  

 

Recipe by Chef John Noel Gilbertson, CEC, True Harvest Culinary

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