Penna alla Puttaneasca

Penna alla Puttaneasca

Serves 3-4

•¼ cup Olive Oil
•½ cup Red Onion, diced
•4 cloves Garlic, sliced thin
•2 tbsp. capers
•1/3 cup pitted Black Olives
•½ cup Swanson Organic Vegetable broth
•1 tbsp. Oregano, dried
•2 tbsp. Italian Parsley, chopped
•2 tbsp. Basil, chopped
•1 ½ cups Fabio Basic Tomato Sauce
•Cracked Black Pepper, to taste
•Kosher Salt, to taste
•Crushed red pepper flakes, to taste
•1 lb. Penne pasta

1.Bring pot of water to boil and season with salt. Warm olive oil in a pan on medium high heat. Add onion and cook for 5 minutes, stirring occasionally. Then, add garlic, capers, black olives, and cook for another 2 minutes.

2.Deglaze with Swanson Organic Vegetable broth and pick up all the loose bits. Add oregano, parsley, basil, and tomato sauce. Season to taste with black pepper, salt, and crushed red chili flakes. Bring to a simmer and let cook for 8-10 minutes until slightly reduced. Once pasta sauce is simmering, drop penne in boiling water. Cook until desired consistency.

3.Drain pasta from water and add to sauce. If sauce is too thick, use a touch of unsalted water to loosen up.