Pasta Puttanesca

 

8

oz uncooked whole wheat angel hair (capellini) pasta

1

jar (24 oz) Muir Glen® organic fire roasted tomato pasta sauce

1/4 cup coarsely chopped pitted kalamata olives

1

teaspoon anchovy paste

1/2 teaspoon crushed red pepper flakes

1/2 lb Italian turkey sausage links, casings removed

3

tablespoons small fresh basil leaves

• 1 Cook pasta as directed on package, omitting salt and oil; drain.
• 2 Meanwhile, in 2-quart saucepan, heat pasta sauce, olives, anchovy paste and pepper flakes to boiling over medium-high heat, stirring often. Reduce heat; simmer 3 minutes.
• 3 Generously spray 12-inch skillet with cooking spray; heat over medium-high heat. Add sausage; cook 4 minutes, stirring to crumble, until thoroughly cooked. Drain, if necessary.
• 4 Add sauce and pasta to skillet; toss to coat. Sprinkle individual servings with basil.