Pasta Puttanesca (GI)

By NancyK9

Ingredients

• 1 pint cherry toamatoes
• 2 cloves garlic
• 2 tsp olive oil
• 2 tsp balsamic vinegar
• 1 tsp chopped fresh thyme
• 1/2 tsp red pepper flakes
• 1/4 tsp each salt and freshly ground pepper
• 2 tbsp chicken stock
• 1 can chickpeas (19 oz)
• 1/4 cup pitted chopped olives
• 1 tbsp capers, rinsed
• 6 oz whole wheat spaghetti
• 1/4 cup chopped fresh basil or parsley
• 2 tbsp grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

1. Preheat oven 425
2. In bowl, toss together tomatoes, garlic, oil, vinegar, thyme, red pepper flakes, salt and pepper. Spread evenly on rimmed baking sheet and roast for 10 min.
3. Heat stock in non-stick fry pan over medium-high heat. Add tomato mixture along with any accumulated juices. Stir in chickpeas, olives, and capers.
4. In large pot of boiling, salted water, cook spaghetti. Add sauce and toss to coat Stir in basil and Parmesan.