Pasta Puttanesca with Locatelli Pecorino Romano Cheese
This simple, super-flavorful Italian sauce comes together in no time with pantry staples that are easy to keep on hand for busy weeknights.
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Cooking tools:
- Saucepan
- Stove
- Pot
- Colander
- Grater
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Tongs
- Serving bowl
Ingredients
- 3 TB olive oil
- 3 cloves garlic chopped
- 3 anchovy fillets
- 1/2 tsp hot pepper flakes or to taste
- 2 TB tomato paste
- 1 28- ounce can diced or crushed tomatoes
- ½ cup chopped kalamata or oil cured black olives
- 2 TB capers
- 1 cup fresh grated Locatelli Pecorino Romano cheese divided
- 1 pound spaghetti or bucatini cooked al dente
- Chopped fresh parsley or oregano for garnish
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