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Pasta Puttanesca

TOTAL TIME: Prep: 25 min. Cook: 15 min. YIELD: 8 servings.
This pasta puttanesca recipe 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

Ingredients

  • 1 package (16 ounces) penne pasta
  • 1 tablespoon olive oil
  • 1 medium carrot, finely chopped
  • 3 anchovy fillets
  • 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

  • 1. Cook pasta according to package directions.
  • 2. Meanwhile, heat Dutch oven over medium-high heat. Add oil; cook and stir carrot and anchovy fillets until carrot is tender. Stir in 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, until thickened, 10-15 minutes.
  • 3. Drain pasta. Add pasta and basil to sauce mixture; toss to coat. Sprinkle with cheese.

Nutrition Facts

1 cup: 283 calories, 5g fat (1g saturated fat), 3mg cholesterol, 362mg sodium, 50g carbohydrate (6g sugars, 5g fiber), 10g protein.

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