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  • Prep 20 min
  • Total 20 min
  • Servings 4

If you need a 15-minute pantry meal, this hearty dish will be on your table faster than you can have pizza delivered. MORE + LESS -

Bree Hester Bree Hester
October 11, 2011

Ingredients

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

Steps

Hide Images
  • 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.

Expert Tips

  • 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

No nutrition information available for this recipe

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