Pasta with Puttanesca Sauce Recipe

Pasta With Puttanesca Sauce Recipe

Ingredients

Makes 4 :Servings

Prep: 5 minutes

Cooking Time: 45 minutes

Serving size 1/4 of recipe

Calories 363 Protein 12 g Carbohydrates 65 g Fat 7 g Fiber 6 g Sugar 8 g Sodium 304 mg

• 10 ounces whole wheat angel hair pasta or whole wheat penne or veggie noodles
• 1 tablespoon olive oil
• 11/2 tablespoons minced garlic
• 2 tablespoons capers
• 2 teaspoons dried oregano
• 1 teaspoon red pepper flakes (or more or less to taste)
• 1/2 cup Kalamata olives, pitted and halved
• 1 (14-ounce) can no-salt-added crushed tomatoes
• 2 tablespoons tomato paste or puree
• 1/4 cup fresh basil leaves
• sea salt and black pepper

Method

1. Bring a pot of water to a boil and cook the pasta according to the package instructions
2. Drain and set aside
3. Set a large nonstick skillet over medium heat and add the olive oil
4. Once the oil is hot, add the garlic, capers, oregano, red pepper flakes, and olives
5. Cook until the garlic is just beginning to turn golden, 2 to 3 minutes, being careful not to burn it
6. Reduce the heat to low and add the tomatoes and tomato paste
7. Bring to a simmer, cover, and cook for 15 minutes
8. Remove from the heat, fold in the cooked pasta and basil, then season to taste with salt and pepper
9. Repeat
10. Store the sauce in the refrigerator for up to 5 days and enjoy on toasted sourdough, on veggie noodles, or on scrambled tofu or eggs in the morning

Full List of Pasta Recipes
Full List of Sauce Recipes