Puttanesca Pasta

Puttanesca Pasta

Serves 8

A classic spicy Italian sauce, this version uses no oil or anchovies, yet satisfies with plenty of flavor.

  • 1/2 cup low-sodium vegetable broth
  • 1 cup diced white onion
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red chile flakes
  • 1 tablespoon no-salt-added tomato paste
  • 2 (28-ounce) cans San Marzano whole tomatoes, drained and chopped or 6 cups diced plum tomatoes
  • 1/4 cup pitted Kalamata olives, chopped
  • 2 tablespoons capers, rinsed and drained
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons minced fresh oregano
  • 1 pound whole-grain pasta, cooked according to package instructions
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Heat broth to a simmer in a large skillet over medium-high heat. Add onion, garlic and chile flakes and cook 4 minutes or until onions are translucent and beginning to brown. Stir in tomato paste and cook 1 minute, stirring. Add tomatoes, olives and capers and bring to a simmer. Reduce heat to medium and cook 20 minutes, stirring occasionally. Remove from heat and stir in basil, parsley and oregano. Serve over cooked pasta.

Nutritional Info: 
Per Serving:240 calories (20 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 180mg sodium, 52g carbohydrate (8g dietary fiber, 10g sugar), 10g protein
Special Diets: 

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