Penne alla Puttanesca
Enjoy a taste of the Mediterranean from the comfort of your own home. This palatable penne pasta is a healthy offering that definitely doesn't disappoint. A blend of rich flavors including anchovy fillets, olives and more, Penne alla Puttanesca is way tasty way to broaden your horizons.
At a glance
2 (14.5-oz.) cans no-salt-added whole tomatoes, undrained and chopped Cooking spray 1 cup chopped green onions 4 canned anchovy fillets, drained and finely chopped, or 2 tsp. anchovy paste 1/2 cup dry white wine 1/4 cup chopped pitted Nicosie Olives 2 tbsp. capers 2 tsp. dried marjoram 1/4 tsp. pepper 4 garlic cloves, minced 5 cups hot cooked penne (12 oz. uncooked tubular-shaped pasta) 5 tbsp. grated Parmesan cheese
Drain tomatoes in a colander over a bowl; reserve 1/2 cup juice. Set aside. Place a large nonstick skillet coated with cooking spray over medium-low heat. Add onions and anchovies; sauté 3 minutes or until tender. Add tomatoes, reserved juice, wine, olives, capers, marjoram, pepper, and garlic; cook over medium heat 8 minutes or until reduced to 2 1/2 cups. Serve over 1 cup pasta, and sprinkle with 1 tbsp. of cheese.
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