pasta puttanesca

06 Feb

This sauce is so delicious!  Very quick too, which is just what I was looking for in dinner last week.  Plus, my 10-year-old has decided to become a vegetarian (along with his older sister), so I now have 40% of my household who choose not to eat beef, chicken, turkey or pork.

Pasta Puttanesca

  • 2 Tbsp. olive oil
  • 4 garlic cloves, minced
  • 2 tsp. anchovy paste
  • 1/2 tsp. red pepper flakes
  • 20 Kalamata olives, pitted and chopped
  • 3 Tbsp. capers
  • 32 ounce can crushed tomatoes
  • 14.5 ounce can diced tomatoes, drained
  • freshly ground pepper
  • 1/4 cup chopped parsley

Heat a large pot over medium heat.  Add oil, garlic, anchovy paste,and  red pepper flakes.  Saute until anchovy paste melts into oil, being careful not to brown the garlic.  Add olives, capers, tomatoes, a few grindings of black pepper and parsley.  Simmer 10 minutes.

Recipe adapted from Marcella Hazan.

Using the Weight Watcher’s Recipe Builder, this entire recipe has 13 PointsPlus (the builder did not list anchovy paste, so I used the stats for 3 whole anchovies, canned and drained, which is 1 PointsPlus.  I don’t think the paste has 1 PointPlus, but it’s better to err on the high side).  If you divide the sauce into 6 servings, each is 2 Points Plus.

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Posted by on February 6, 2012 in pasta, points plus, vegetarian


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