Pasta Puttanesca
Ingredients
Yield: 7 servings
1 tablespoon extra virgin olive oil
3 garlic cloves, peeled and sliced thin
¼ teaspoon red pepper flakes
2 tablespoons tomato paste
28 ounce can whole peeled tomatoes, low or no salt added
¼ cup chopped kalamata olives
2 tablespoons capers, drained
13 ounces whole wheat angel hair pasta
¼ cup fresh basil leaves
Nutrition information
Serving size: ¾ cup
Calories: 226
Total Fat: 3.8 g
Monounsaturated Fat: 1.7 g
Polyunsaturated Fat: 0.2 g
Saturated Fat: 0.3 g
Sodium: 140 mg
Total Carbohydrate: 42 g
Dietary Fiber: 7 g
Sugars: 4.4 g
Protein: 8.8 g
Source: Adapted from Food & Wine
Instructions
1. Heat a large saucepan over medium heat. Add the oil, garlic and red pepper flakes, cook until garlic is lightly golden. Add tomato paste, stir continuously for about 1 minute.
2. In a medium bowl crush whole tomatoes by hand and add tomatoes and their juices to saucepan. Add olives and capers and simmer sauce until it thickens slightly.
3. Meanwhile boil a large pot of water and cook pasta al dente according to package directions. Reserve 1 cup of pasta water, drain pasta.
4. Add pasta to sauce, adding small amounts of pasta water to thin the sauce if necessary. Garnish pasta with torn basil leaves.