Pasta Puttanesca

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound uncooked rotelle pasta (or any spiral shape)
  • Puttanesca Sauce:*
  • 2 teaspoons olive or vegetable oil
  • 1 medium onion, chopped
  • 2 tablespoons minced garlic
  • 2 (28-ounce) cans crushed tomatoes
  • 1 cup pitted Greek (kalamata) olives, halved
  • 3 tablespoons drained capers
  • 2 teaspoons anchovy paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup red wine, optiona)
  • 4 tablespoons grated Parmesan
Directions

*Cooks note: this amount of sauce makes enough for 3 pasta meals and enough for 4 Quick Fix dinners based on pasta puttanesca. If you are only making this recipe, the extra sauce can be frozen for up to 3 months.

Cook pasta according to package directions. Drain, transfer to a large bowl and cover with foil to keep warm.

Meanwhile, heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.

Pour 2 cups of mixture over pasta and toss to combine. Top with Parmesan. Refrigerate or freeze remaining sauce until ready to use.


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