Puttanesca Pasta with Sun-Dried Tomato Pesto
by Chef Ico Molera
250 g spaghettini (or any pasta)
80 g Gourmet Farm’s Sun Dried Tomato Pesto
2 tbsp olive oil
2 cloves of garlic minced
3 pcs anchovy
30 g capers minced
8 pcs black olives slices
20 ml white wine
2 pcs basil leaves
salt and pepper to taste
For the sauce, sauté garlic, anchovy and capers in oil.
Pour in white wine then reduce.
Then add in Gourmet’s Sun Dried Pesto, basil leaves and black olives.
Season with salt and pepper to taste.
Add parmesan cheese to liking.
For the pasta, just boil it until al dente then toss it in the sauce.