Recipe Source: Deliciously Healthy Dinners
Prep time |
Cook time |
Yields |
Serving Size |
10 minutes |
12 minutes |
4 servings |
about 1½ C pasta |
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8 oz whole-wheat bow tie pasta (farfalle)
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2 Tbsp olive oil
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1½ C onion, diced
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2 Tbsp garlic, minced or pressed (about 5 cloves)
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¼ tsp cayenne pepper
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2 tsp anchovy paste (optional)
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1 can (35 oz) no-salt-added whole peeled tomatoes, coarsely chopped
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1 Tbsp capers
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8 pitted black olives, each sliced lengthwise into 6 pieces
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4 fresh parsley sprigs, rinsed and dried (optional)
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Directions
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In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
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Add pasta, and cook according to package directions for the shortest recommended time, about 10 minutes. Drain.
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Meanwhile, in a large nonstick pan, heat olive oil over medium heat. Add onion. Cook and stir for 5 minutes, until onion begins to soften.
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Add garlic, cayenne pepper, and anchovy paste. Cook and stir another 5 minutes.
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Add chopped tomatoes, capers, and olives. Cook and stir until heated through.
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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.
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