pasta puttanesca

CSC_0277 adjusted- pasta puttanesca

This is another classic Italian pasta sauce that is fast and easy to make, yet still full of big flavors.

  • Prep time: 30 minutes
  • Serves: 2-4.
  • Calories: 413. Sodium: 537 mg. Dietary fiber: 9.6 g. Total fat: 8.9 g. Total carbs: 61.9 g. Protein: 23.5 g.

Ingredients:

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4 cups zucchini or yellow squash pasta, spaghetti cut
6 anchovies canned in oil (half a 2-oz. can)
1 28-oz. can crushed tomatoes
½ cup pitted black olives, chopped
2 Tbsp. tomato paste
4 garlic cloves, minced
1 tsp. crushed red pepper flakes
1 Tbsp. Italian seasoning
½ small yellow onion, minced

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Method:

  1. Blanche noodles, drain and place in a large bowl.
  2. Heat the olive oil in a large saucepan over medium-high heat and sauté the onions until they’re soft and translucent, about 4-5 minutes. Add the garlic and the anchovies.
  3. Stir and continue to cook. (The anchovies will literally “melt” into the oil.)
  4. Add the can of crushed tomatoes (juice and all) along with the tomato paste, Italian seasoning, pepper flakes, and olives.
  5. Reduce heat and simmer for 20 minutes.
  6. Pour over pasta and toss to coat with sauce.
  7. Serve immediately.
  8. Note: Not every Paleo pantry list includes tomato paste, so if you’re a hard-core Paleo, you can leave it out. The sauce won’t be quite as thick, but will taste fine.

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