Pasta Puttanesca

By vealam

Ingredients

• 3 tbsp olive oil
• 4 garlic cloves, chopped
• 1 lb can diced tomatoes
• 2 - 3 tablespoons capers
• 1 cup pitted olives, diced and drained
• 2 2.5 oz cans anchovies
• 2 tablespoons fresh parsley
• 1 lb whole wheat linguine

Preparation

Step 1

Cook pasta according to package instructions.

While pasta cooks, in a non-stick skillet add the oil, and garlic. Let the garlic cook for about 1 minute or until lightly browned.  Add tomatoes, capers, and olives. Cook over medium to high heat for about 8 minutes.

Add anchovies and half the parsley. Cook for a further 5 minutes. The sauce will thicken. (I normally add 1/2 teaspoon of corn starch, I like my sauce even thicker)

Add cooked pasta and remaining parley and mix through with the sauce. Serve while hot.