Puttanesca pasta

0 likes 0 comments Recipe by Анита Кочовска

Ingredients for 8 people

1/2 cup low-sodium vegetable broth
1 cup diced white onion
4 cloves garlic, minced
1/2 teaspoon crushed red pepper
1 tablespoon no-salt-added tomato paste
2 (28-ounce) cans San Marzano whole tomatoes, drained and chopped or 6 cups diced plum tomatoes
1/4 cup pitted Kalamata olives, chopped
2 tablespoons capers, rinsed and drained
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
2 tablespoons fresh minced oregano
16 ounces whole-grain pasta, cooked according to package instructions

20 min · Medium

Directions

1. Heat broth to a simmer in a large skillet over medium-high heat. Add onion, garlic and red pepper and cook 4 minutes or until onions are translucent and beginning to brown. Stir in tomato paste and cook 1 minute, stirring. Add tomatoes, olives and capers and bring to a simmer. Reduce heat to medium and cook 20 minutes, stirring occasionally. Remove from heat and stir in basil, parsley and oregano. Serve over cooked pasta.

main courses February 29, 2012 21:42

Author wholefoodsmarket.com