Foodie Friday: Pasta Puttanesca

This was my first experience making a puttanesca. I'll admit, red sauce usually scares me. But I used Market Pantry crushed tomatoes and there were minimal amounts of red lines. Good thing.

I loosely followed this recipe I found online, and it turned out really well. You just can't go wrong with capers, kalamata olives and anchovy paste. I can't wait to try it this summer with some fresh basil from the garden (I used dry this time). I also used basil linguine which was pretty good.

Puttanesca with basil linguine