Pasta Puttanesca

By kaydeis

This recipe is easy to scale, and the amount of pasta is to your taste -- I usually use a little less pasta, so I can have bread to sop up the terrific sauce!

Ingredients

• 6 oz Pasta
• 1 Tbs Olive oil
• 3 cloves Garlic, minced
• 1/2 tsp Red pepper flakes
• 3 each rinsed Anchovies (optional)
• 2 cans Italian diced tomatoes
• 2 Tbs Capers
• 1/2 cup Kalamata Olives, chopped

Preparation

Step 1

1. Cook pasta according to package instructions. Drain, return to pot.

2. Meanwhile, heat 1T olive oil in large skillet over medium heat. Add 3 minced garlic cloves, 1/2 tsp (or less) crushed red pepper and 6 rinsed anchovie filets, mashing them with a wooden spoon. Cook, stirring until garlic is fragrant -- 2 minutes.

3. Add 2 can (14 oz each) of diced Italian-spiced tomatoes and their juice. Stir in 2T capers and 1/2 cup chopped Kalamata olives -- may add additional green olives, if desired. Bring to a boil, reduce heat and simmer until thickened (5-10 minutes). Toss with pasta, season with coarse salt and ground pepper. Serve with salad, bread and butter.

Servings: 3

Nutrition Facts
Nutrition (per serving): 213 calories, 96 calories from fat, 10.8g total fat, 1.7mg cholesterol, 1441.2mg sodium, 882.3mg potassium, 27.9g carbohydrates, 3.6g fiber, 18.7g sugar, 4.8g protein, 10.8 points.