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Penne Puttanesca

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Ingredients
  Canned no salt added diced tomatoes 29 Ounce (Undrained, 2 Cans, 14 1/2 Ounce Each)
  Cooking spray 1
  Chopped green onions 1 Cup (16 tbs)
  Canned anchovy fillets/2 teaspoons anchovy paste 4 , drained and finely chopped
  Dry white wine 1⁄2 Cup (8 tbs)
  Pitted nicoise olives 1⁄4 Cup (4 tbs), chopped
  Capers 2 Tablespoon
  Dried marjoram 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic 4 Clove (20 gm), minced
  Cooked penne 5 Cup (80 tbs), cooked without salt or fat (Hot, About 12 Ounces Uncooked Tubular-Shaped Pasta)
  Grated parmesan cheese 5 Tablespoon
Directions

1. Drain tomatoes, reserving 1/2 cup juice. Set both aside.
2. Coat a large nonstick skillet with cooking spray, and place over medium-low heat. Add green onions and anchovies; saute 3 minutes. Increase heat to medium. Add tomatoes, reserved tomato juice, wine, and next 5 ingredients; cook 8 minutes or until reduced to 2 1/2 cups. Spoon sauce over pasta, and sprinkle with cheese.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Tomato

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