Pasta Puttanesca Just because youre eating healthy doesnt mean you have to forgo your favorites. This pasta dish made with tomatoes, olives, and capers will satisfy your cravings. Ingredients: 8 oz. dry whole wheat spaghetti 1 Tbsp. extra-virgin olive oil 2 cloves garlic, finely chopped 4 anchovy fillets, drained 1 (14.5-oz.) can diced tomatoes, no added salt ¼ cup pitted chopped Spanish (or Greek) olives 2 Tbsp. capers 1 tsp. dried oregano leaves ¼ tsp. crushed red pepper 1/3 cup chopped flat-leaf (Italian) parsley ¼ cup grated Parmesan cheese Preparation: 1. Cook pasta according to package directions; drain. Set aside. Keep warm. 2. Heat oil in large skillet over medium heat. 3. Add garlic, anchovies, and crushed pepper; cook, stirring frequently, for 3 minutes, or until anchovies melt into oil and completely dissolve and garlic is tender. 4. Add tomatoes, olives, capers, oregano, and parsley. Bring sauce to a boil. Reduce heat to low; gently boil for 5 to 8 minutes. 5. Add pasta to sauce. Toss gently to coat; cook, stirring frequently, for 2 minutes, or until heated through. Calories: 311 Fat: 9g Protein: 13g Carbs:50g
Posted on: Tue, 22 Apr 2014 11:30:55 +0000
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