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Pasta Puttanesca

Pasta Puttanesca
This pasta is great for a big gathering. It works well as a starter dish or as a main dish for a smaller group. One peeled, diced carrot may be used in place of the sugar for a milder, sweeter and healthier substitute.—Kathryn White, Pinehurst, North Carolina
8 ServingsPrep: 25 min. Cook: 15 min.

Ingredients

  • 1 package (16 ounces) penne pasta
  • 1 medium carrot, finely chopped
  • 3 anchovy fillets
  • 1 tablespoon olive oil
  • 1/4 cup pitted Greek olives, chopped
  • 1/4 cup oil-packed sun-dried tomatoes, drained
  • 5 garlic cloves, minced
  • 2 tablespoons capers, drained
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 2 teaspoons fennel seed, crushed
  • 1 to 1-1/2 teaspoons crushed red pepper flakes
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 tablespoon tomato paste
  • 1/2 teaspoon sugar
  • 6 fresh basil leaves, thinly sliced
  • 3 tablespoons grated Parmesan cheese

Directions

  • Cook pasta according to package directions.
  • Meanwhile, in a Dutch oven, saute carrot and anchovy fillets in oil
  • until carrot is tender. Stir in the olives, sun-dried tomatoes,
  • garlic, capers, oregano, thyme, fennel and pepper flakes; cook 1
  • minute longer. Stir in the diced tomatoes, tomato paste and sugar.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes
© Taste of Home 2013

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Pasta Puttanesca (continued)

Directions (continued)

  • or until thickened.
  • Drain pasta. Add pasta and basil to sauce mixture; toss to coat.
  • Sprinkle with cheese. Yield: 8 servings.
Nutrition Facts: 1 cup equals 283 calories, 5 g fat (1 g saturated fat), 3 mg cholesterol, 362 mg sodium, 50 g carbohydrate, 5 g fiber, 10 g protein.
© Taste of Home 2013