Cherry Tomato Puttanesca


1 16 oz package Racconto Spaghetti
1/4 cup Racconto Extra-Virgin Olive Oil
Pinch of hot chili flakes
1 Tbsp Racconto Chopped Garlic
6 anchovy fillets, roughly mashed with a fork
1 14 oz can Racconto Cherry Tomatoes, drained halved
15 Kalamata olives, pitted and coarsely chopped
1 heaping Tbsp Racconto Capers, coarsely chopped
Large pinch brown sugar
Racconto Sea Salt and freshly ground black pepper


Cook spaghetti in boiling water until it is slightly undercooked, about 1 minute away from being al dente, strain. Heat the olive oil in a large pan on medium heat. Add chili akes and garlic, sauté for 2 minutes, until garlic is fragrant and golden. Add the mashed anchovies and sauté for 30 seconds. Then add the cherry tomatoes and sauté for an additional 8 to 10 minutes, until the tomatoes begin to create a light sauce. Once the tomatoes have thickened to a sauce-like consistency, mix the olives, capers, brown sugar, sea salt, and freshly ground black pepper into the sauce. Add the cooked spaghetti to the pan, reduce the heat to medium-low and use tongs to stir until the pasta absorbs the sauce, about 3 minutes.