Seafood Puttanesca



Sauté onions and garlic in olive oil until soft. Remove from pan and set aside.

Cut fish into bite size pieces and add to pan, cooking gently over medium heat for approx. 5 minutes. Return sautéed onions and garlic to pan and add tomatoes and pasta sauce (we recommend Robert Rothschild Farms Artichoke Pasta Sauce).

Season with salt and pepper to taste and cook on medium low heat for 20 minutes uncovered. Prepare pasta (we recommend Black Olive) “al dente”. Prior to draining, take ½ cup of the pasta water and add to the sauce.

Toss drained pasta with approx. ¼ cup olive oil and plate. Ladle sauce over the pasta and garnish with artichokes, olives and capers.