Pasta Puttanesca

This recipe is from Cooking Light...its so good! I used 2 14 oz. cans of diced tomatoes (with basil and garlic), and substituted whole wheat pasta. Yumm!

Pasta Puttanesca

1 Tbsp. extra-virgin olive oil
3 garlic cloves, minced
3 1/2 cups diced plum tomatoes
1/4 cup minced flat-leaf parsley
3 Tbsp. spanish olives, halved
2 tsp. dried oregano
1 1/2 Tbsp. capers
2 tsp. anchovy paste
1/8 tsp. crushed red pepper (I use more because I love spice)
4 cups hot cooked vermicelli (about 8 oz. uncooked)

Heat oil in a nonstick skillet over low heat. Add garlic and saute 5 minutes. Add tomato and next 6 ingredients (tomato through red pepper). Bring to a boil. Reduce heat to medium, and cook 10 minutes or until thick. Combine tomato mixture with hot pasta and toss well. Makes 4 servings (1 1/2 cups each).

Each serving: 283 calories, 6 g fat, 9.3 g protein, 4.8 g fiber