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Pasta Puttanesca

Veg.with.Lisa's picture
Ingredients
  Chopped tomatoes 1 Cup (16 tbs) (Save All The Juices)
  Pitted and chopped kalamata olives 1⁄2 Cup (8 tbs)
  Capers 2 Tablespoon, drained rinsed and chopped if large
  Chopped basil 1⁄3 Cup (5.33 tbs)
  Chopped flat leaf parsley 2 Tablespoon
  Chopped oregano 2 Tablespoon
  Anchovy fillets 4 , finely chopped (1 Tablespoon)
  Clove garlic 1 Large, minced (1 Teaspoon)
  Dried red pepper flakes 1⁄2 Teaspoon
  Balsamic vinegar 2 Tablespoon
  Extra-virgin olive oil 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Whole grain pasta 1 Pound
Directions

Stir together all ingredients except pasta in a large bowl.
Cook pasta according to package directions.
Reserve one cup pasta cooking water and drain pasta.
Add hot pasta and 1/3 cup reserved pasta cooking water to sauce.
Toss to coat, adding more water if necessary.
Season to taste with salt and pepper.
Serve hot sprinkled with Parmesan cheese, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Servings: 
4

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