Pasta Puttanesca

Pasta Puttanesca

Blogger Bree Hester of bakedbree.com shares a favorite recipe for Pasta Puttanesca. Need a 15 minute pantry meal? This Pasta Puttanesca will be on your table faster than you can have pizza delivered.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

1
package (16 oz) pasta (such as rigatoni, penne rigate, mostaccioli or jumbo elbow macaroni)
3
tablespoons olive oil
1/4
cup sliced pitted kalamata olives
3
tablespoons capers
3
cloves garlic, finely chopped
1
can (14.5 oz) Muir Glen® organic diced tomatoes
1/2
teaspoon salt
1/2
teaspoon crushed red pepper flakes, if desired
1/4
teaspoon pepper
1/4
cup chopped fresh parsley
1/4
cup grated Parmesan cheese
  1. Cook pasta as directed on package.
  2. Meanwhile, in large sauté pan, heat oil over medium heat. Add olives, capers, garlic, tomatoes, salt, pepper flakes and pepper.
  3. Heat to boiling. Reduce heat to a simmer. Check seasoning; add additional salt and pepper if needed.
  4. Reserve about 1 tablespoon parsley for garnish. Add cooked pasta and remaining parsley to pan; toss gently to coat. Spoon into individual serving bowls.
  5. Garnish with reserved parsley and the Parmesan cheese.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Keeping a well-stocked pantry allows dinner to be on the table in no time. Keep an assortment of canned tomatoes in the pantry for quick pasta sauces.
Traditionally, puttanesca sauces contain anchovies. I did not have any in my pantry, so I left it out, and it is just as delicious. When cooking from your pantry, do not skip a recipe because you are missing an ingredient. Chances are it will be just as delicious without it.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.