Penne Puttanesca
By Lv2Cook
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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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