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Pasta Puttanesca
Serves 8 |
Try this amazing full-flavored pasta dish tonight!
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Ingredients:
| 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 Kalamata olives, pitted, chopped |
| 5 cloves garlic, 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 |
Directions:
- Prepare pasta according to package directions.
- 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.
- Add drained pasta and basil to Dutch oven; toss to coat. Sprinkle pasta with cheese.
| Course: | Dinner |
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