Pasta Puttanesca

Ingredients

  • 2 cans Season Skinless & Boneless Sardines in Tomato Sauce (4.375 oz.)
  • 1 box Linguine Whole Wheat Pasta
  • 1 medium onion, diced
  • ¼ cup bottle capers, drained
  • ¼ stick butter (margarine may be substituted)
  • ¼ tsp crushed pepper flakes
  • 1 lemon, juiced
  • 6 cloves garlic, minced
  • 2 cups bottled Marinara Sauce
  • ¼ cup kalamata olives, pitted and halved

Instructions

  • Cook pasta as directed al dente
  • In a sauce pan on medium heat melt butter – about 1 – 2 minutes
  • Add diced onion, garlic. Sauté till golden brown about 5 minutes
  • Add capers and sardines. Sauté another 2 minutes to release the flavor from capers.
  • Add sauce, olives, lemon juice and pepper flakes. Stir and remove from heat
  • Plate pasta and pour sauce over. Enjoy!