Pasta Puttanesca

Name: Pasta Puttanesca
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons anchovy paste; 2 kilograms crushed tomatoes; 3 Tbsps drained capers; 2 Tbsps minced garlic; 237 milliliters pitted Greek (kalamata) olives, halved; 4 servings Puttanesca Sauce; 1 medium onion, chopped; 4 Tbsps grated Parmesan; 454 grams uncooked rotelle pasta (or any spiral shape); 1 teaspoons crushed red pepper flakes; 118 milliliters red wine, optiona); 1 teaspoons salt; 2 teaspoons olive or vegetable oil

The recipe Pasta Puttanesca could satisfy your Mediterranean craving in approximately 25 minutes. This recipe makes 4 servings with 686 calories, 25g of protein, and 12g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. It works well as a main course. If you have anchovy paste, puttanesca sauce, onion, and a few other ingredients on hand, you can make it. To use up the greek olives you could follow this main course with the One Bowl Chocolate Oatmeal Cookies as a dessert.

Instructions

*Cooks note: this amount of sauce makes enough for 3 pasta meals and enough for 4 Quick Fix dinners based on pasta puttanesca. If you are only making this recipe, the extra sauce can be frozen for up to 3 months.

Ingredients you will need

Pasta

Sauce

Cook pasta according to package directions.

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Pasta

Drain, transfer to a large bowl and cover with foil to keep warm.

Equipment you will use

Bowl

Aluminum Foil

Meanwhile, heat oil in a large saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add onion and garlic and saute 2 minutes.

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Garlic

Onion

Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine.

Ingredients you will need

Red Pepper Flakes

Anchovy Paste

Tomato

Capers

Olives

Salt

Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.

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Wine

Pour 2 cups of mixture over pasta and toss to combine. Top with Parmesan. Refrigerate or freeze remaining sauce until ready to use.

Ingredients you will need

Parmesan

Pasta

Sauce

Equipment

Bowl

Aluminum Foil

Sauce Pan

Ingredients

Servings:

2teaspoons

anchovy paste 2kilograms

crushed tomatoes 3Tbsps

drained capers 2Tbsps

minced garlic 237milliliters

pitted Greek (kalamata) olives, halved 4servings

Puttanesca Sauce 1medium

onion, chopped 4Tbsps

grated Parmesan 454grams

uncooked rotelle pasta (or any spiral shape)1teaspoons

crushed red pepper flakes 118milliliters

red wine, optiona)1teaspoons

salt 2teaspoons

olive or vegetable oil

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Felsina Berardenga Chianti Classico ( Half-bottle) with a 4.2 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.