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Pasta Puttanesca

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Serves 8 | 

Try this amazing full-flavored pasta dish tonight!


16 oz. penne pasta
1 tablespoon olive oil
1 carrot, (finely chopped)
2 anchovy fillets
Salt, (to taste)
2 tablespoons capers, (drained)
1/4 cup Greek olives, (pitted,chopped)
5 garlic cloves, (minced)
2 teaspoons fennel seed, (crushed)
2 teaspoons oregano, (dried)
1 teaspoon red pepper flakes, (crushed)
2 teaspoons thyme, (dried)
1 can tomatoes, (diced, undrained)
1 tablespoon tomato paste
1/2 teaspoon sugar
6 basil leaves, (fresh,thinly sliced)
Parmesan cheese, (for garnish)


  1. Prepare pasta according to package directions.
  2. While pasta cooks, heat oil in a Dutch oven and then add carrot and anchovy fillets; sauté until carrot is tender. Add sun-dried tomatoes, capers, olives, garlic, fennel, oregano, red pepper flakes and thyme to Dutch oven; cook and stir for 1 minute. Add diced tomatoes, tomato paste and sugar to Dutch oven; bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until thickened.
  3. Add drained pasta and basil to Dutch oven; toss to coat. Sprinkle pasta with cheese.
Course: Dinner
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