Whole Wheat Bow Tie Pasta With Puttanesca Sauce

Whole Wheat Bow Tie Pasta With Puttanesca Sauce

Capers, olives, and anchovy paste will make this quick, but rich, sauce a

weeknight favorite.

CAL/SERV :

342

PREP TIME :

10 MINS

YIELDS :

4 SERVINGS

COOK TIME:

12 MINS

INGREDIENTS
  • 8 oz whole-wheat bow tie pasta (farfalle)
  • 2 Tbsp olive oil 
  • 1½ C onion, diced
  • 2 Tbsp garlic, minced or pressed (about 5 cloves)
  • ¼ tsp cayenne pepper
  • 2 tsp anchovy paste (optional)
  • 1 can (35 oz) no-salt- added whole peeled tomatoes, coarsely chopped
  • 1 Tbsp capers
  • 8 pitted black olives, each sliced lengthwise into 6 pieces
  • 4 fresh parsley sprigs, rinsed and dried (optional)

INSTRUCTIONS
  1. In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
  2. Add pasta, and cook according to package directions for the shortest recommended time, about 10 minutes.Drain.
  3. Meanwhile, in a large nonstick pan, heat olive oil over medium heat.  Add onion.
  4. Cook and stir for 5 minutes, until onion begins to soften.
  5. Add garlic, cayenne pepper, and anchovy paste. Cook and stir another 5 minutes.
  6. Add chopped tomatoes, capers, and olives. Cook and stir until heated through.
  7. Divide pasta among four dinner plates (about 1½ cups each). Spoon sauce over pasta. Garnish with parsley if desired.

Tip: Excellent with Grilled Romaine Lettuce With Caesar Dressing and pan-grilled shrimp or chicken.

Nutrition (per serving):

Calories 342, Total fat 8 g, Saturated fat 1 g, Cholesterol 9 mg, Sodium 455 mg, Total fiber 12 g, Protein 11 g, Carbohydrates 62 g, Potassium 537 mg.

 Courtesy of National Heart, Lung, and Blood Institute