PASTA PUTTANESCA

Pasta Puttanesca image

This pasta puttanesca recipe is great for a big gathering. It works well as a starter dish or as a main dish for a smaller group. One peeled, diced carrot may be used in place of the sugar for a milder, sweeter and healthier substitute.-Kathryn White, Pinehurst, North Carolina

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1 package (16 ounces) penne pasta
1 tablespoon olive oil
1 medium carrot, finely chopped
3 anchovy fillets
1/4 cup pitted Greek olives, chopped
1/4 cup oil-packed sun-dried tomatoes, drained
5 garlic cloves, minced
2 tablespoons capers, drained
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons fennel seed, crushed
1 to 1-1/2 teaspoons crushed red pepper flakes
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon tomato paste
1/2 teaspoon sugar
6 fresh basil leaves, thinly sliced
3 tablespoons grated Parmesan cheese

Steps:

Cook pasta according to package directions. , Meanwhile, heat Dutch oven oven medium-high heat. Add oil; cook and stir carrot and anchovy fillets until carrot is tender. Stir in olives, sun-dried tomatoes, garlic, capers, oregano, thyme, fennel and pepper flakes; cook 1 minute longer. Stir in the diced tomatoes, tomato paste and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes., Drain pasta. Add pasta and basil to sauce mixture; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 283 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 362mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 5g fiber), Protein 10g protein.

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