Bring 5 cups of salted water to a boil and cook The Daily Catch Black Pasta for 3-4 minutes until al dente.
Meanwhile, coat the bottom of a sauté pan with a thin layer of olive oil on medium heat. Add garlic, peppers, onions, mushroom, and spices and cook until softened (if you are using fresh tomatoes, add them now).
Once the garlic turns golden, deglaze the pan with white wine. Add tomato and cook until a simmer. Turn your heat to low, add The Daily Catch Puttanesca Butter and mix until melted and incorporated.
Strain pasta and toss in the sauce. Sprinkle parsley and Romano and serve
If you are feeling fancy, pan sear or grill scallops or shrimp to put on top!