Easy Vegetarian Puttanesca

By KSmitherman

Ingredients

• Fire-roasted tomatoes, garlic, hot pepper flakes, jalapenos, a spoon of basil pesto, and tart little caper buds create a sexy, spicy pasta sauce.
• Ingredients
• 1/2 package spaghetti
• Sea salt
• Extra virgin olive oil
• 4-6 cloves garlic, chopped
• 1 14-oz. can organic fire-roasted diced tomatoes with juice (Muir Glen is tasty)
• 1 tablespoon chopped jarred jalapenos
• 1 tablespoon rinsed capers
• 1 tablespoon basil pesto
• 1 generous splash balsamic vinegar
• 2 shakes of hot red pepper flakes

Details

Adapted from webmd.com

Preparation

Step 1

Instructions
Bring a large pot of salted water to a rolling boil and cook the spaghetti according to package directions, just until al dente. Do not over-cook your pasta or you’ll ruin the dish.
Meanwhile, pour a generous amount of extra virgin olive oil into a deep skillet and heat it gently over medium heat.
Toss in the garlic and stir for a minute; add the tomatoes, jalapenos, capers, basil pesto, and a splash of balsamic vinegar. Shake some hot pepper flakes in, to taste.
Drain the cooked pasta and pour it into the skillet; stir gently for a minute to coat the strands.
Serve in warm shallow bowls with torn off pieces of gluten-free bread to soak up any sauce left in the bottom of the bowl.
Total Servings: 2
Nutritional Information Per Serving
Calories: 400
Carbohydrates: 73.5 g
Cholesterol: 83 mg
Fat: 5.5 g
Saturated Fat: 0.8 g
Fiber: 2.9 g
Sodium: 286 mg
Protein: 15.4 g
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