This is a seriously authentically flavoured oil, which was utterly delicious as an accompaniment dip for my bourbon maple red onion and feta sourdough bread (yes, this infused bread was made with one of the balsamics). The smokiness was the perfect intense-level for me personally, and it brought my appetiser to a whole new level. One of your best!
Spaghetti Puttanesca
This bright and flavorful pasta is a perfect representation of the classic Puttanesca. Vine ripe tomatoes, garlic, anchovies, olives, our Family Reserve EVOO and our Vinoso Wine Vinegar.
Ingredients
1 lb. Spaghetti
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. Tuscan Seasoning
1 (14 oz.) can whole peeled tomatoes, with their juices
2 Tbsp Seasons Vinoso Wine Vinegar
1 Tbsp. tomato paste
1 cup Seasons Olive Medley, chopped
3 Tbsp. capers
Fresh basil or parsley leaves for garnish
To Serve:
Parmesan cheese, grated
Red pepper flakes (optional)
Preparation
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 Tuscan Seasoning 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 the drained spaghetti 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.