INGREDIENTS:

• 1⁄4 cup Molinera Extra Virgin Olive Oil 
• 6 cloves garlic, chopped
• 1⁄2 cup chopped onions
• 1 can anchovies
• 1 (100-g) Bottle Molinera Capers
• 2 (400-g) cans Molinera Diced Tomatoes
• 1 (140-g) bottle Molinera Pitted Green Olives
• 1 (140-g) bottle Molinera Pitted Black Olives
• 1 tsp. sage
• 1 tsp. chopped parsley
• 1/2 tsp. pepper
• 2 tsp. salt
• 1 tsp. sugar
• 2 tbsp. Molinera Pomace Olive Oil
• 1/2 kg pasta

PROCEDURE:

1. In a deep skillet, heat extra virgin olive oil then sauté garlic and onions. Add anchovies.
2. Add diced tomatoes, capers, pitted green olives, and pitted black olives. Mix well.
3. When the mixture starts to simmer, add sage, parsley, pepper, salt and sugar.
4. In a pasta pot, boil pasta in salted water with pomace olive oil. Cook until “al dente”. Drain.
5. Put the drained pasta in a large pasta bowl. Add in the cooked sauce and toss well to coat the pasta with the sauce. Sprinkle generously with grated Parmesan cheese.
6. Serve hot with garlic bread slices.

TIP:

This is a very easy recipe to make but it is important to use the right ingredients so it tastes like the real Puttanesca, so try not to substitute.

INGREDIENTS:

• 1⁄4 kilo angel hair pasta
• 6 tbsp. Molinera Extra Virgin Olive Oil
• 1 tbsp. Molinera Pomace Olive Oil
• 2 cloves garlic, sliced
• 1⁄4 cup chopped onions
• 2 tsp. salt
• 1 tsp. pepper
• 2 tsp. Molinera Capers
• 5 pcs. Molinera Sundried Tomatoes, cut in strips
• 1 cup fresh basil leaves
• 1 cup grated Parmesan cheese

PROCEDURE:

1. Boil pasta in salted water with a tablespoon of pomace olive oil to prevent the noodles from sticking together. Cook “al dente” then drain.
2. In a skillet, cook garlic in extra virgin olive oil until lightly browned. Add the chopped onions. 
3. Add capers and sundried tomatoes.
4. Remove pan from heat and add the cooked pasta. Toss to coat with the sauce.
5. Transfer to a platter and top with basil leaves and grated parmesan cheese.

TIP:

Sundried tomatoes require very little cooking so there is no need to heat them for a long time in the pan. This recipe will also work with other types of pasta like spaghetti, capellini, penne or fettucine.

INGREDIENTS:

• 1 stick butter
• 1 pc. onion, chopped
• 1 tsp. Capri Chicken Stock
• 1 can cream of mushroom
• 1 small pack cooking cream
• 2 tbsps Molinera White Truffle in Olive Oil
• salt & pepper to taste
• 250 gms Fettuccine Pasta
• grated Parmesan Cheese

PROCEDURE:

1. Boil the Fettuccine Pasta, strain and set aside.
2. Melt the butter in a skillset. Add chopped onions.
3. When onions are brown, pour the cream of mushroom and 1/2 cup of water. Allow to simmer for one minute. If the soup thickens while simmering, add 1 tbsp. water until you get the desired consitency.
4. Add the Capri Chicken Stock and the cooking cream. Turn the heat to low. Stir the mixture frequently to prevent it from boiling.
5. When the soup and cream mixtures have blended, turn off the heat. Immediately add the Molinera White Truffle in Olive Oil to the sauce.
6. Immediately pour the White Truffle Sauce on the Fettuccine Pasta and serve.
7. Serve the grated Parmesan Cheese on the side.

INGREDIENTS:

• 1 pound dried spaghetti
• 1/2 cup Molinera Extra Virgin Olive Oil
• 6 to 8 cloves garlic, very thinly sliced
• 1/2 teaspoon crushed red pepper flakes (or more, to taste)
• optional garnishes: chopped fresh parsley, freshly-grated Parmesan cheese

PROCEDURE:

1. Prepare the spaghetti: Bring a large pot of well-salted water to a vigorous boil. Add the spaghetti and cook until just shy of al dente, approximately one minute less than the recommended cooking time.
2. Sauté the garlic: While the pasta is cooking, heat Molinera olive oil in a large sauté pan over medium heat. Add the sliced garlic and crushed red pepper flakes and sauté for 3 to 5 minutes until lightly golden. Be cautious not to burn the garlic. If the pasta isn’t ready when the garlic is golden, remove the pan from heat until the pasta is done.
3. Combine pasta with sauce: Once the pasta is nearly cooked, transfer it directly to the sauté pan using tongs. Add 1/2 cup of the hot starchy pasta water to the pan and continuously toss the pasta until it’s evenly coated in the garlic sauce. If the sauce appears dry, add another 1/4 cup of starchy pasta water.
4. Adjust seasoning: Taste the pasta and adjust the seasoning with additional salt or crushed red pepper flakes if necessary.

Serve: Serve immediately while hot, optionally garnished with preferred toppings.