Penne with Puttanesca Sauce
|Author:||Inspired by Moosewood Low-fat, pg. 214|
|1 cups||onions, diced|
|1 tbsp.||garlic, minced|
|1 tbsp.||olive oil|
|5 1/2 to 6 cups||tomatoes, fresh or undrained canned|
|1/2 tsp.||dried oregano|
|1/2 tsp.||crushed red pepper flakes|
|1 1/2 tbsp.||capers, rinsed and drained|
|10 large||calamata olives, pitted and chipped (about 3 tbsp.)|
|2 tbsp.||fresh parsley, minced|
|1 lb.||penne pasta|
- Combine the onions, garlic and oil in a sauce pan, cover, and sauté for until the onions are translucent, about 10 minutes, stirring occasionally.
- While the onions cook, chop the tomatoes. (You can chop or crush canned tomatoes right in the can.) Add the tomatoes to the saucepan. Stir in the oregano, red pepper flakes, capers, olives and parsley. Simmer uncovered, until the sauce thickens, about 20 minutes, or a bit longer.
- When the sauce has cooked for 10 to 15 minutes, bring a large covered pot of water to a boil. Add the penne and cook until al dente, about 7 minutes. Drain and serve immediately with the sauce. If you wish, top with parsley sprigs and sprinkle with grated Parmesan.
|Amount per serving
|% Daily Value*|
|Total Fat 6g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 71g||24%|
|Dietary Fiber 5g||20%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.