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Penne Puttanesca

 

19

Yield

4

servings

Prep

20

min

Cook

30

min

Ready

1

hrs

Low Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

16 ounces pasta, penne
¼ cup Parmesan cheese
Marinara
4 medium garlic cloves
chopped
*
1 large basil
*
½ teaspoon salt
½ teaspoon black pepper
16 ounces tomatoes
crushed

Directions

To prepare the marinara base: Combine the garlic and basil in a food processor or blender and chop finely.

Add the salt, black pepper and water; process 30 seconds.

Stir into the tomatoes and set aside.

To prepare the puttanesca sauce: Heat the olive oil in a large sauté pan.

Add the anchovies and cook, mashing with the back of a spoon, until disintegrated.

Add the garlic, parsley and crushed red pepper flakes.

Cook 1 minute. Add the capers and olives; cook seconds.

Stir in the marinara base and simmer 5 minutes.

Keep warm.

Cook the pasta in lots of boiling water according to package directions.

Drain and put back into the hot pan.

Add the sauce and Parmesan.

Stir well and transfer to a heated bowl for serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 139g (4.9 oz)
Amount per Serving
Calories 20612% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 397mg 17%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 10%
Sugars g
Protein 18g
Vitamin A 15% Vitamin C 19%
Calcium 9% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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