Bucatini Puttenesca

4 tbsp Extra Virgin Olive Oil
6 clove Garlic
4 serving Anchovy Fillet in Olive Oil John West (1=5 grams) (by MARIONGR1)
1.5 tsp Oregano, ground
.75 tsp Pepper, red or cayenne
4 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv
12 oz bucatini pasta (by MSDOUBLEJ)
48 oz Tomato, grape (3oz = appro 12 tomatoes)
.15 cup Tomato Paste
4 tbsp Parsley
6 serving Mezzetta Pitted Greek Kalamata Olives (4 olives in a serving)
12 gram(s) Star - Imported Nonpareil Capers (Serving Size = 1 Tsp./20 Capers)
.15 tsp Salt

Heat a high sided saute pan over medium heat. Add olive oil and swirl to coat. Add garlic, anchovies, oregano and crushed red pepper; cook 2 minutes stirring constantly to break up anchovies. Add stock and pasta; bring to a boil. Cook 10 minutes, stirring occasionally. Add halved grape tomatoes and tomato paste. Cook 2-3 minutes more or until pasta is done. Remove pan from heat and add remaining ingredients; toss to combine and serve.

Serving Size: 6 1 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user AHOYTX.