Puttanesca with whole wheat pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 T olive oil5 cloves garlic - or to taste1 tsp anchovy paste2 - 14.5 oz cans tomato sauce1-2 tsp capers3 oz marinated artichoke hearts8-10 pitted kalamata olives1/2 6 oz can tomato paste2 cups uncooked whole wheat pastaGrated parmesan cheese
Cook pasta according to package instructions.
Heat oil in saute pan on medium high heat. Add garlic and anchovy paste and stir for 1 minute. Add tomato sauce. Bring to a simmer, stirring ocassionally - about 3 minutes. Add remainder of ingredients except tomato paste and stir. Reduce heat to low.
In a small bowl, stir tomato paste and 3 tablespoons water together. Stir in little amounts of sauce from the pan to bring paste to the consistency of ketchup. Add the paste mixture to the pan and bring back to a simmer.
Plate pasta and spoon puttanesca sauce over it. Sprinkle parmesan on top.
Serving Size: 5 - 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MESTEBON.
Heat oil in saute pan on medium high heat. Add garlic and anchovy paste and stir for 1 minute. Add tomato sauce. Bring to a simmer, stirring ocassionally - about 3 minutes. Add remainder of ingredients except tomato paste and stir. Reduce heat to low.
In a small bowl, stir tomato paste and 3 tablespoons water together. Stir in little amounts of sauce from the pan to bring paste to the consistency of ketchup. Add the paste mixture to the pan and bring back to a simmer.
Plate pasta and spoon puttanesca sauce over it. Sprinkle parmesan on top.
Serving Size: 5 - 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MESTEBON.
Nutritional Info Amount Per Serving
- Calories: 227.5
- Total Fat: 8.9 g
- Cholesterol: 0.8 mg
- Sodium: 1,032.5 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 6.4 g
- Protein: 7.0 g
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