RECIPE
Bucatini Puttanesca with Feta
Ingredients
- 1 pack of Westborn Market Eat Good Pasta Bronze Die Organic Bucatini Pasta
- 4 quarts of water with sea salt for cooking pasta
- 1 tbsp Westborn Market Olive Oil
- 1 tsp anchovy paste
- 1 cup Westborn Market Olive Bar Greek Feta Olive Mix, drained
- 1 jar Westborn Slow Cooked Piccante Puttanesca Italian Pasta Sauce
- Zest of 1 lemon
- Chopped fresh oregano for serving
Instructions
In a large pot bring your salted water to a rolling boil, then add pasta & return to a boil. Cook pasta for 12-14 minutes or until al dente. When pasta is done drain but do not rinse your pasta.
While waiting for your pasta water to boil, in a large sauté pan, over medium heat, sauté anchovy for 1 minute, then add pasta sauce. Bring to a light simmer and add lemon zest. Add cooked pasta and toss to coat.
Divide pasta into bowls, sprinkle with oregano, and top with drained feta olive mix.
Enjoy!