A fresh take on pasta puttanesca has dinner on the table in under 30 minutes

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Cantina Pasta Puttanesca

2 tablespoons olive oil

3 oil packed anchovies

½ cup pitted green olives, halved

½ cup pitted kalamata olives, halved

2 tablespoons capers, rinsed and drained

1 small zucchini diced into bite-size pieces

1 (12 oz.) container Sam’s Fresh Cantina Style Salsa

8 oz. dried Spaghetti

2 tablespoons chopped fresh flat leaf parsley

2 tablespoons thinly sliced fresh basil

Freshly grated parmesan cheese or crumbled feta

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Heat olive oil in large skillet over medium-low heat.
Add anchovies; cook 1 minute. Stir in olives, capers and zucchini breaking up the anchovies. Cook 2 minutes or until olives are just warmed through.
Stir in salsa. Increase heat and bring mixture just to a boil. Reduce heat and simmer gently, uncovered, while cooking pasta.
Cook pasta in boiling salted water for 8 to 10 minutes or to just al dente (slightly chewy). Drain pasta reserving ½ cup of pasta water.
Add pasta and fresh herbs to simmering sauce; toss gently to coat. Add some of the reserved pasta water if the sauce seems too thick.
Serve topped with cheese and additional fresh herbs.