Prep: 10 minutes • Cook: 20 minutes • Serves: 4
8 ounces spaghetti, medium or large shells or penne pasta
1 tablespoon extra virgin olive oil
1 medium onion, diced
3 garlic cloves, chopped
1 can (14.5 ounces) Schnucks diced tomatoes
1 can (2.25 ounces) sliced kalamata olives, rinsed, drained and coarsely chopped
2 tablespoons capers, drained
1-1/2 teaspoons anchovy paste
1 teaspoon crushed oregano
1/4 teaspoon cayenne pepper
1 package (2/3 ounce) fresh basil
shaved Parmigiano-Reggiano cheese for garnish (optional)
1. Heat large covered saucepot of salted water to boiling over high heat; add pasta and cook as label directs.
2. Meanwhile, in 2-quart saucepan, heat oil over medium heat. Add onion and cook 3 minutes, stirring occasionally. Add garlic and cook 2 minutes. Stir in tomatoes with their juice, olives, capers and anchovy paste; heat to boiling over high heat.
3. Reduce heat to medium-low and cook 5 minutes. Stir in oregano and cayenne and cook 5 minutes longer. Meanwhile, remove basil leaves from stems. Thinly slice basil leaves and stir into sauce. Makes about 2-1/2 cups.
4. Drain pasta, then return to same saucepot. Toss with puttanesca sauce. Garnish with cheese, if desired.
Each serving: about 326 calories, 9 g total fat
(1 g saturated), 0 mg cholesterol, 487 mg sodium,
51 g carbohydrate, 3 g fiber, 9 g protein
Sauce can be prepared and refrigerated up to 3 days in advance.