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    Pasta Puttanesca


    Source of Recipe


    Unknown

    PASTA PUTTANESCA
    WW Points
    Yield: 6 servings

    1 tablespoon olive oil
    4 garlic cloves, chopped or pressed
    2 28 ounce cans plum tomatoes, drained and mashed or coarsely chopped
    2-3 tablespoons capers, drained and rinsed
    1-2 teaspoons dried oregano
    1 teaspoon dried basil
    1/4-1/2 teaspoon crushed red pepper flakes
    1/2 cup Greek or French olives, pitted and chopped, or more to taste
    9 ounces - 1 pound pasta (any shape is fine)
    1/2 cup fresh parsley leaves, coarsely chopped

    Place a large skillet over medium low heat and when it is hot, add the oil. Add the garlic and cook until golden, about 2 minutes. Add the tomatoes, capers, oregano, basil, crushed red pepper and olives and bring to a low boil. Reduce the heat to low and cook for about 20 minutes.

    Bring a large pot of water to a boil. Add the pasta and cook until tender. Drain and reserve 1/2 - 1 cup of pasta water. Add the reserved pasta water to the sauce and stir to combine. Place equal amounts of pasta in 4 bowls and top with Puttanesca sauce. Garnish with the parsley and serve immediately.

    Per Serving: 236 Calories; 4g Fat; 8g Protein; 44g Carbohydrate; 4g Dietary Fiber; 0g Cholesterol; 54mg Sodium ++++ WWP: 4

 

 

 

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