Ingredients
- 1/2 cup Cento Classico Olive Oil, plus 2 tbsp
- 1/2 cup Cento Seasoned Bread Crumbs
- 2 tbsp Bellino Minced Garlic
- 1 can Cento Artichokes in Brine 8-10 (14 oz), drained, rinsed and chopped
- 1 cup Cento Roasted Peppers, drained, rinsed and chopped
- 1/2 cup Cento Spanish Queen Olives, sliced
- 2 tsp Cento Fine Sicilian Sea Salt
- 1 package Maurizio Bucatini (17.6 oz)
- Cento Ground Black Pepper, to taste
- 1 can Cento All Purpose Crushed Tomatoes (28 oz)
Directions
In an 8-quart sauce pot, heat 1 tablespoon olive oil. Add breadcrumbs and stir for 2-3 minutes or until golden brown and transfer to a bowl. Add the 1/2 cup olive oil, minced garlic, artichokes, roasted peppers, olives and salt to the pot and sauté for 5 minutes. Add tomatoes, rinse can with water and pour into pot, then bring to a boil. Once boiling, lower heat and simmer for 9-12 minutes. Meanwhile, cook pasta per package directions. Toss pasta with sauce, drizzle with remaining tablespoon oil and toasted bread crumbs.
