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Pasta alla Puttanesca

Pasta alla Puttanesca
Want a zesty, spicy meal? Then look no further than this Puttanesca. Adjust the amount of red pepper flakes to get the level of spiciness you desire. Katie Theken, Durham, NC
5 ServingsPrep: 15 min. Cook: 20 min.

Ingredients

  • 3 anchovy fillets
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/4 cups water
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/4 cup chopped pitted Greek olives
  • 2 tablespoons capers, drained and chopped
  • Hot cooked pasta

Directions

  • In a large saucepan over medium heat, cook anchovy fillets in oil for
  • 2 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes,
  • water, tomato paste and seasonings.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or
  • until slightly thickened. Stir in olives and capers; heat through.
  • Serve with pasta. Yield: 3-1/2 cups.
© Taste of Home 2013

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Pasta alla Puttanesca (continued)

Nutrition Facts: 2/3 cup (calculated without pasta) equals 146 calories, 10 g fat (1 g saturated fat), 2 mg cholesterol, 668 mg sodium, 12 g carbohydrate, 4 g fiber, 3 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013