Ingredients
| 2 Tbsp | butter | |
| ¾ cup | Pastene Pitted Castelvetrano Olives, sliced in half | |
| 1 | 16 oz jar Pastene Autentico Harvest Vegetable Sauce | |
| 12 oz | Pastene Italian Trivella | |
| ½ cup | Pastene Grated Romano Cheese, as garnish | |
| 2 Tbsp | fresh basil, roughly chopped |
Directions
- In a saucepan on medium heat, melt the butter until foaming.
- Slice the olives in half and add the olives to the butter, cooking for about 2 minutes.
- Add the Autentico Harvest Vegetable Sauce and warm through.
- Bring a large pot of salted water to a boil and cook pasta until al dente and drain well.
- Toss the pasta with the olive sauce and cheese. Garnish with basil and serve.
