Whole Wheat Pasta With Puttanesca Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a healthy dish made with spicy tomato based sauce and fiber rich whole wheat pasta. The original is from Fitness Magazine Jan 07. I adjusted it a bit, mainly adding some Worcestershire and a little brown sugar to deepen the flavour a bit. The original also states to use crushed tomatoes however I really love the texture of the diced tomatoes. I have tried putting this same sauce over polenta and it was delicious too! Ingredients:
1 tablespoon extra virgin olive oil |
5 -6 garlic cloves, minced |
3 (14 1/2 ounce) cans diced tomatoes |
1/4 teaspoon crushed red pepper flakes |
1/4 cup pitted black olives, chopped |
1/4 cup capers, chopped |
2 tablespoons balsamic vinegar |
1 1/2 teaspoons brown sugar |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon fresh thyme, chopped (optional) |
1 tablespoon fresh marjoram, chopped (optional) |
10 ounces whole wheat pasta |
parmesan cheese, to sprinkle on top |
Directions:
1. In medium saucepan heat oil on medium heat and add garlic.
2. Cook until translucent (do not burn).
3. Add tomatoes and crushed red pepper and bring to boil then turn down heat.
4. Stir in olives, capers, vinegar, sugar, Worcestershire and salt and pepper.
5. Return to boil and then turn down to low and let simmer for about 30 minutes, uncovered, or until desired consistency is reached.
6. In the meantime cook pasta according to your liking.
7. If using the thyme and marjoram stir it into the sauce at the end of cook time.
8. Spoon sauce over pasta and top with a little Parmesan cheese.
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