Jill’s Pasta alla Puttanesca

1 lb short pasta of your choice

4 Tbsp extra virgin olive oil

1 onion, diced

4 anchovies, chopped or 1 -1/2 tbsp. anchovy paste

1 tsp Jill's Table Taste of Tuscany Spice spice mix

28 oz can Favuzzi diced tomatoes

16 Barnier pitted black olives, coarsely chopped

2 Tbsp capers

¼ cup chopped flat leaf parsley

Bring 6 qts. (6 L) water to a boil. Add 1 Tbsp. (15 ml) of kosher salt.

While the water is coming to a boil, heat the olive oil in a medium sauté pan or saucepan. Add the onion, and anchovy and cook gently until the onion is soft.

Add the Jill's Table Taste of Tuscany spice mix, tomatoes along with their juice, olives and capers. Simmer for 5-8 minutes.

When the water is up to a boil, add the pasta. Cook until just al dente.

Drain. And return to the pot.

Add the sauce and toss so that all of the pasta is coated. Add the parsley and toss again.

Transfer to a warmed pasta dish and enjoy.

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Jill’s Pasta alla Puttanesca