Pasta Puttanesca Just because you're eating healthy doesn't mean you have to forgo your favorites. This pasta dish made with tomatoes, olives, and capers will satisfy your cravings.
Author: Francesca Kotomski
Recipe type: Entree
Serves: 4
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
⅓ cup chopped flat-leaf (Italian) parsley
¼ cup grated Parmesan cheese
Instructions
Preparation:
Cook pasta according to package directions; drain. Set aside. Keep warm.
While pasta is cooking, heat oil in large skillet over medium heat.
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.
Add tomatoes, olives, capers, oregano, and parsley. Bring sauce to a boil. Reduce heat to low; gently boil for 5 to 8 minutes.
Add pasta to sauce. Toss gently to coat; cook, stirring frequently, for 2 minutes, or until heated through.
Recipe by Francesca Kotomski at https://francescakotomski.com/all-posts/healthy-recipe-pasta-puttanesca/