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Pasta Puttanesca

Veg.with.Lisa's picture
  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

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.

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