This bright and light pasta takes me back to last summer’s Italy and California adventures, my two favorite places in the world. @Mezzetta has married the essence of the two destinations beautifully through their NEW Napa Valley Bistro™ Pitted Kalamata Olives with Cabernet & Herbs. I simmered these in a light sauce of tomatoes, artichokes, capers, garlic, and white wine, and finished with fresh basil and parsley. Enjoy it al fresco on the patio one night soon!
1/2 pound angel hair
2 tablespoons olive oil
2 cloves garlic, minced
Pinch of crushed red pepper flakes
2 teaspoons capers
1/4 cup dry white wine
1/2 cup artichoke hearts, loosely chopped
1/2 cup Mezzetta Napa Valley Bistro™ Pitted Kalamata Olives with Cabernet & Herbs, loosely chopped
1 cup pureed canned tomatoes
1/2 cup chopped cherry tomatoes
Salt + pepper, to taste
Fresh basil and Italian parsley, chopped for garnish
Boil angel hair according to package instructions. Reserve 1 cup pasta water, drain noodles, and set aside.
Heat olive oil in a large saucepan over medium heat. Add garlic, red pepper flakes, and capers. Stir until just fragrant, then add white wine and simmer for 2 minutes. Add tomatoes, artichokes, and a pinch of salt. Simmer until flavors are well combined, about 10 minutes. Stir in Mezzetta olives. Add angel hair to pan and, using tongs, combine the pasta and sauce. Add reserved pasta water as needed to loosen the sauce. Garnish with fresh herbs.
