Penne with Puttanesca Sauce
1 cup diced onions
1 Tbsp minced garlic
1 Tbsp olive oil
5 1/2 to 6 cups chopped fresh or undrained canned tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 1/2 Tbsp capers, rinsed and drained
10 large calamata olives, pitted and chopped (about 3 Tbsp)
2 Tbsp minced fresh parsley
1 pound penne
grated parmesan cheese-optional
Combine the onions, garlic, and oil in a saucepan, cover, and saute for about 10 minutes, until the onions are translucent, stirring occasionally. While the onions cook, chope 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 so.
Cook the pasta to el dente. Drain and serve with sauce.
Per 14 oz serving: 385 calories, 6.3 grams of fat
Source: Moosewood Restaurant Low-Fat Favorites
Submitted by Tae Bo Master
Low-Fat Dishes
Main Dishes & Casseroles
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