Pasta Puttanesca

By nurseliz

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

Preparation

Step 1

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 or until thickened.
Drain pasta. Add pasta and basil to sauce mixture; toss to coat. Sprinkle with cheese. Yield: 8 servings.

Nutritional 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.