Healthy Serving:
Pasta Puttanesca
Notes for the chef: Be sure to add capers, olives
and pepper after the tomatoes are cooked and right before serving.
Ingredients:
- 1 28-ounce can tomatoes, undrained and chopped
- 6 cloves garlic, chopped
- 2 tablespoons olive oil
- 2 tablespoons capers
- 12 kalamata olives, chopped
- 1/2 teaspoon crushed red pepper
- 8 ounces penne pasta, cooked
Directions:
Heat olive oil in pan over medium low heat. Cook garlic in olive oil
until tender (4 to 5 minutes). Add tomatoes. Cook about 20 minutes or
until thickened. Add capers, olives and crushed red pepper. Toss with half
a pound of cooked penne. Serves 3 to 4.
Recipe from the Frances
Stern Nutrition Center at New England Medical Center, Boston.
More about the virtues of
olive oil
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