1 lb pasta
3 tbsp Epicurean Tuscan Herb Extra Virgin Olive Oil
1 tbsp garlic, minced
½ cup Sutter Buttes Kalamata & Caper Tapenade
16 oz can crushed tomatoes
½ tsp pepper
¼ cup fresh basil
Bring pot of salted water to boil
While water boils, in a separate pan, heat olive oil. Add in minced garlic and saute for 1-2 minutes on low heat.
Add crushed tomatoes to the pan. Stir to combine and cook over medium high heat for 10 minutes. While sauce is cooking, place pasta in boiling water and cook per instructions.
Stir in Kalamata & Caper Tapenade to the sauce.
Drain pasta and add to the pan. Toss until combined.
Garnish with fresh herbs & enjoy!