Name: Pasta Puttanesca
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: italian
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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Pasta Puttanesca

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