1 lb Stringonzzi [Available at Seasons]
3 Tbsp Seasons Family Reserve Extra Virgin Olive Oil
½ cup sliced red onions
3 cloves garlic, crushed
4 oil-packed anchovy fillets
2 tsp red pepper flakes
1 (14 oz.) can Valgri whole peeled tomatoes, with their juices [Available at Seasons]
2 Tbsp Seasons Vermouth Barrel-Aged Wine Vinegar
1 Tbsp tomato paste
1 cup Seasons Olive Medley, chopped
3 Tbsp capers
Fresh basil or parsley leaves for garnish
Parmesan cheese, grated
Red pepper flakes (optional)
Bring a large pot of salted water to boil, cook pasta according to the package directions. Drain pasta, reserving ½ cup of pasta water for use in the sauce.
Meanwhile, heat the olive oil in a large sauté pan over medium-high heat. Add sliced onions, crushed garlic, anchovies, and red pepper flakes to the pan and cook for about 3 minutes. Add tomatoes (and juices), vinegar, tomato paste, and olives. Sauté for 6-8 minutes, crushing the tomatoes against the side of the pan with a wooden spoon.
Add drained lemon stringozzi to the pan and toss with sauce, thinning with reserved pasta water, as needed. Toss with capers and torn basil or parsley leaves and serve immediately topped with additional red pepper flakes and grated parmesan cheese, if desired.