Thursday, October 13, 2011

Pasta Puttanesca

My husband and I find ourselves adding olives and capers to foods that are missing something. We enjoy eating olives but the kids, not so much.  After my daughter was finished eating her pasta I wasn't surprised to find a small hill of olives at the bottom of her bowl.  Hey, she tried it.  I served this pasta with a fresh salad with orange segments. Who needs chicken when you can have tangy deliciousness in a bowl all by itself.

Makes 8 servings

2 tablespoons olive oil
3 cloves garlic
1 teaspoon anchovy paste
1 28 oz. can crushed tomatoes
1 cup pitted kalamata olives, chopped
1/2 cup manzanilla olives, chopped
2 tablespoons chopped parsley
2 tablespoons drained capers
1/2 teaspoon red pepper flakes
1 tablespoon dark brown sugar
16 oz uncooked whole wheat linguine
1/2 cup grated parmesan cheese

Heat large skillet over medium heat.  Add garlic and anchovy paste and cook stirring constantly, 1 minute. Add tomatoes, olives, parsley, capers, red pepper flakes and brown sugar. Cook for 5 minutes, stirring occasionally.

Cook linguine according to package directions.  Add linguine to sauce, toss to combine.  Cook for 5 more minutes.  Serve with a sprinkle of parmesan cheese and additional chopped parsley if desired.

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