Spaghetti alla Puttanesca

Serves 6

This zesty entrée incorporates Mediterranean staples like garlic, tomatoes, olives and anchovies for quintessential Italian flavor. Perfect with a large Caesar salad, sprinkled with grated Parmigiano-Reggiano.

Ingredients

5 anchovy fillets, chopped
2 tablespoons extra virgin olive oil
1 small clove garlic, finely chopped
1 (28-ounce) can whole peeled tomatoes, chopped, with juices
1/4 teaspoon salt
1 pound dried spaghetti
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
2 tablespoons capers, rinsed
10 Kalamata olives, diced

Method

Cook anchovies in olive oil over low heat until dissolved. Add garlic and cook until fragrant. Do not let it brown. Raise heat to medium and add tomatoes and salt. When sauce comes to a boil, reduce heat and simmer until oil and tomatoes separate, 20 to 40 minutes.

Meanwhile, cook pasta in boiling salted water according to package directions. Drain pasta. Add oregano, capers and olives to sauce, and simmer a few minutes longer. Toss drained pasta with sauce and serve.

Nutrition

Per serving: 310 calories (90 from fat), 11g total fat, 2g saturated fat, 20g protein, 30g total carbohydrate (3g dietary fiber, 4g sugar), 45mg cholesterol, 620mg sodium

http://www.wholefoodsmarket.com/recipes/232