Kaiser Pasta Puttanesca (Serves 4)

3 Tbsps olive oil
1 yellow onion, diced
4 cloves garlic, minced
3 anchovy fillets, chopped
1/4 tsp red pepper flakes
1 1/2 lbs Roma tomatoes, diced if tomatoes are in season or one 28 ounce can diced tomatoes with juices (no added sodium)
Optional splash of red wine if the tomatoes don’t release enough juices
1 Tbsp capers, rinsed well and drained
1/3 cup pitted oil cured black olives
1 tsp dried oregano or 1 Tbsp fresh oregano, minced
1 tsp dried basil or 1 Tbsp fresh basil, minced
4 Tbsps minced flat leaf parsley (Italian)
Freshly ground black pepper to taste
1 lb whole wheat pasta

Warm the oil in a sauté pan. Cook the onions until they begin to caramelize — about 15 minutes. Add the garlic, anchovy, and pepper flakes. Cook briefly. Add tomatoes, any juices, red wine, capers, olives, and dried herbs (if using). Simmer until the sauce thickens. Stir in the fresh herbs and parsley when finished. Season with freshly ground black pepper.
Meanwhile, cook the pasta in a large pot of boiling water. Drain. Serve with the pasta sauce.

Nutrition information per serving (2 ounces dry pasta):

Calories: 367
Fat: 13 gm
Saturated fat: 2 gm
Trans fat: 0 gm
Cholesterol: 3 mg
Carbohydrate: 57 gm
Sugars: 4 gm
Fiber: 7 gm

Back to Cooking Main Page
Back to the Home Page