Recipe Source: Deliciously Healthy Dinners
Prep time |
Cook time |
Yields |
Serving Size |
10 minutes |
12 minutes |
4 servings |
about 1½ C pasta |
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)
|
|
|
|
Directions
-
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. Cook and stir for 5 minutes, until onion begins to soften.
|
-
4
|
Add garlic, cayenne pepper, and anchovy paste. Cook and stir another 5 minutes.
|
-
5
|
Add chopped tomatoes, capers, and olives. Cook and stir until heated through.
|
-
6
|
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.
|
_______________
Keep the Beat is a trademark of the U.S. Department of Health and Human Services.