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Penne Puttanesca

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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

Details

Servings 1

Preparation

Step 1

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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