PASTA ALLA PUTTANESCA

Pasta alla Puttanesca image

Want a zesty, spicy meal? Then look no further than this puttanesca. Adjust the amount of red pepper flakes to get the level of spiciness you desire. Katie Theken, Durham, NC

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 3-1/2 cups.

Number Of Ingredients 15

Ingredients

3 anchovy fillets
3 tablespoons olive oil
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/4 cups water
1 can (6 ounces) tomato paste
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup chopped pitted Greek olives
2 tablespoons capers, drained and chopped
Hot cooked pasta

Steps:

In a large saucepan over medium heat, cook anchovy fillets in oil for 2 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, water, tomato paste and seasonings., Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in olives and capers; heat through. Serve with pasta.

Nutrition Facts : Calories 146 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 668mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 4g fiber), Protein 3g protein.

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