Recipe: Pasta Puttanesca

Pasta Puttanesca
From the American Institute for Cancer Research

Any kind of pasta will work with puttanesca sauce, although penne and fusilli catch the sauce better. The sauce also is good over vegetables, seafood, chicken, or any other plainly cooked meat or vegetable.

1 Tbsp. olive oil
1 cup finely chopped onion
1 1/2 Tbsp. minced garlic
1 Tbsp. finely chopped anchovy fillets or anchovy paste
1/4 tsp. dried crushed red pepper
1 can (28 oz.) tomatoes in juice, chopped, or crushed tomatoes in pur e
12 black olives, pitted and halved (optional)
1/2 Tbsp. capers, drained
1 tsp. dried oregano
1 tsp. dried basil
1 cup fresh parsley, chopped
8 oz. whole-grain pasta

In an unheated saucepan large enough to hold the pasta, combine the oil, onion, garlic, anchovies and red pepper. Stir over low-medium heat until golden but not brown, about 3 to 5 minutes. Add tomatoes, olives, capers, oregano and basil. Stir to blend and simmer, uncovered, until the sauce begins to thicken, about 15 minutes.

Cook the pasta according to package directions. Drain thoroughly in a colander and add to the sauce. Blend with the sauce, cover and let sit off the heat for a few minutes. Add the parsley, mix in thoroughly and serve.

Makes 4 servings.

Per serving: 317 calories, 5 g. total fat (less than 1 g. saturated fat), 63 g. carbohydrate, 12 g. protein, 10 g. dietary fiber, 847 mg. sodium.