Deconstructed Puttanesca Pasta

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¼+ cup O&CO. Basil Specialty Oil

3 cloves garlic, peeled and minced

2 anchovy filets, minced

¼ cup sundried tomatoes, coarsely chopped

¼ cup Kalamata black olives, pitted

2 tablespoons capers, rinsed and drained

2 tablespoons “Denise’s Peppers” (or 1 small red chili pepper, chopped or ½ teaspoon crushed red pepper flakes)

¼ cup red wine


1 lb. spaghetti

Freshly grated Parmigiano-Reggiano

1 tablespoon fresh parsley, chopped

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