Pasta Puttanesca
This favorite Neapolitan pasta can be preceded by an antipasto and followed with seasonal fruit for dessert. Corn spaghetti marries well with the earthy combination of tomatoes, olives, and capers.
  • 1 tablespoon olive oil
  • 4 anchovy fillets, finely chopped
  • 2 large cloves garlic, finely chopped
  • 1/4 teaspoon thyme
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • 1 can (28 ounces) plum tomatoes, chopped with their juice
  • 1/4 cup Calamata olives, pitted and chopped
  • 2 tablespoons capers
  • 8 ounces corn spaghetti
  • 2 tablespoons chopped parsley

1. In medium skillet, heat olive oil over medium heat. Add anchovy fillets, garlic, thyme, and red pepper and cook 1 minute or until garlic is golden brown. Add tomatoes, olives, and capers, and bring to a boil over high heat. Reduce heat to medium and cook 3 minutes or until sauce is slightly reduced and flavors are blended.

2. Meanwhile, in large pot of boiling water, cook pasta according to package directions. Drain and transfer pasta to large serving bowl. Pour sauce over pasta, add parsley and toss to combine.

Nutritional Information
Per serving: 290 calories, 6.7g total fat, 0.9g saturated fat, 4.1g monounsaturated fat, 1.2g polyunsaturated fat, 9.7g dietary fiber, 7g protein, 53g carbohydrate, 3mg cholesterol, 678mg sodium.
Good source of: fiber, lycopene, manganese, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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