This week it's all about replicating a lovely Putanesca with Loving Earth Peruvian Olives, using butternut pumpkin as the pasta. Just make sure the ribbons have been marinated with olive oil and sea salt long enough to break down and become soft before you toss the salsa on top! This dish is fun since it seems like it has been cooked, which can be a great surprise for your guests! If you want to keep it a secret that you'll be serving raw putanesca, you can admit the truth once they've gotten over their ooh!'s and ah!'s...