Lunch: Pasta Puttanesca Recipe
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Health and fertility benefits of Pasta Puttanesca Recipe
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Ingredients
1 package (16 ounces) penne pasta
1 medium carrot, finely chopped
3 anchovy fillets
1 tablespoon olive oil
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
Instructions
Cook pasta according to package directions.
Meanwhile, in a Dutch oven, saute carrot and anchovy fillets in oil until carrot is tender. Stir in the 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, for 10-15 minutes or until thickened.
Drain pasta. Add pasta and basil to sauce mixture; toss to coat. Sprinkle with cheese.
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Nutrition Facts
Serving Size: 8
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |