Penne Puttanesca

Penne Puttanesca
Penne Puttanesca

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 2

    (14 1/2-ounce) can no-salt-added whole tomatoes undrained and chopped

  • Cooking spray

  • 1

    cup chopped green onions

  • 4

    canned anchovy fillets drained and finely chopped

  • OR

  • 2

    teaspoons anchovy paste

  • 1/2

    cup dry white wine

  • 1/4

    cup chopped pitted niçoise olives

  • 2

    tablespoons capers

  • 2

    teaspoons dried marjoram

  • 1/4

    teaspoon pepper

  • 4

    garlic cloves minced

  • 5

    cups hot cooked penne (about 12 ounces uncooked tubular-shaped pasta)

  • 5

    tablespoons grated Parmesan cheese

Directions

Drain tomatoes in a colander over a bowl; reserve 1/2 cup juice. Set aside. Place a large nonstick skillet coated with cooking spray over medium-low heat. Add onions and anchovies; sauté 3 minutes or until tender. Add tomatoes, reserved juice, wine, olives, capers, marjoram, pepper, and garlic; cook over medium heat 8 minutes or until reduced to 2 1/2 cups. Serve over 1 cup pasta, and sprinkle with 1 tablespoon cheese.

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