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Slimmed-Down Puttanesca Sauce




Source of Recipe


WW Community


Recipe Introduction


Servings | 8
Estimated POINTS® value per serving | 2
Course | Main Meals


List of Ingredients




1-14 oz can of diced tomatoes
3 plum tomatoes, diced
1/2 cup grape tomatoes, cut in half
3 cloves garlic, diced
2 tsp olive oil
olive oil spray
1/2-3/4 cup low fat chix broth
1/2 cup dry red wine
1/2 roasted red pepper, diced
1 med zucchini, diced
1/4 cup pitted olives, cut in half
1 Tbl dried Basil
1 Bay leaf
1/2 Tbl oregano
1/2 teasp crushed red pepper

Recipe



1) Spray non-stick pan with olive oil spray and add regular olive oil. Heat.
2) Add diced garlic to pan. Saute until slightly brown.
3) Add, to the garlic, diced plum tomatoes, grape tomatoes and 1/2 of the zucchini.
3) Saute until zucchini starts to soften. Place pan in oven at 450 degrees and roast the veggies until slightly brown. (approx 5 min)
4) In a 4 qt sauce pan, place the chicken broth, wine and red peppers.
5) Heat until mixture boils.
6) Simmer for a couple of minutes to allow red peppers to flavor the mixture.
7) Add olives to red pepper mixture.
8) Heat for another minute or two.
9) Add the other 1/2 of the zucchini and the roasted veggies from the oven to the red peppers and olives.
10) Add the can of diced tomatoes.
11) Heat till mixture starts to thicken. (Add extra chicken broth for a thinner sauce.)
12) Add basil, oregano, bay leaf and crushed red pepper.
13) Simmer for 10 more minutes or to desired thickness.

Cook pasta according to package. Drain and put sauce over whole wheat pasta. Sprinkle with parmesan cheese when served.