Pasta Puttanesca

Name: Pasta Puttanesca
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 4 anchovy filets, chopped; 1 teaspoons freshly ground black pepper; 397 grams large can diced tomatoes; 2 teaspoons capers; 1 box pasta (we like how sauce clings to penne), cooked and drained; 4 Tbsps extra virgin olive oil; 118 milliliters black or kalamata olives, coarsely chopped; 1 onion, finely chopped; 4 servings freshly grated Parmesan cheese, for garnish; 1 teaspoons red chili flakes; 1 teaspoons salt; 1 teaspoon sugar; 2 cloves garlic, minced or crushed in a press

Pasta Puttanesca might be just the main course you are searching for. One serving contains 320 calories, 14g of protein, and 25g of fat. This pescatarian recipe serves 4. This recipe is typical of Mediterranean cuisine. If you have pasta, chili flakes, salt, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat olive oil in a large saucepan over medium heat, then saute the onion and garlic for 5 minutes or until translucent.

Ingredients you will need

Olive Oil

Garlic

Onion

Equipment you will use

Sauce Pan

Add anchovies and cook for another minute, breaking up the filets with a wooden spoon.

Ingredients you will need

Anchovies

Equipment you will use

Wooden Spoon

Add the chili flakes, capers, olives, tomatoes with juices, salt, sugar and pepper and bring to a boil. Reduce heat and simmer for 20 minutes. Divide pasta into four bowls and top each with sauce and grated Parmesan.

Ingredients you will need

Red Pepper Flakes