Pasta Puttanesca

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Ingredients:

  • 8 oz. dry whole wheat spaghetti
  • 1 Tbsp. extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 4 anchovy fillets, drained
  • 1 (14.5-oz.) can diced tomatoes, no added salt
  • ¼ cup pitted chopped Spanish (or Greek) olives
  • 2 Tbsp. capers
  • 1 tsp. dried oregano leaves
  • ¼ tsp. crushed red pepper
  • 1/3 cup chopped flat-leaf (Italian) parsley
  • ¼ cup grated Parmesan cheese

Directions:

  1. Cook pasta according to package directions; drain. Set aside. Keep warm.
  2. Heat oil in large skillet over medium heat.
  3. Add garlic, anchovies, and crushed pepper; cook, stirring frequently, for 3 minutes, or until anchovies melt into oil and completely dissolve and garlic is tender.
  4. Add tomatoes, olives, capers, oregano, and parsley. Bring sauce to a boil. Reduce heat to low; gently boil for 5 to 8 minutes.
  5. Add pasta to sauce. Toss gently to coat; cook, stirring frequently, for 2 minutes, or until heated through.

Nutritional Information:

(Per serving, ¼ recipe, approx.. 1 ½ cups)

  • Calories: 311
  • Fat: 9 g
  • Saturated Fat: 2 g
  • Cholesterol: 9 mg
  • Sodium: 618 mg
  • Carbohydrate: 50 g
  • Fiber: 2 g
  • Sugar: 3 g
  • Protein: 13 g

Pasta Puttanesca

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