Pasta Puttanesca

4 Servings

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Pasta Puttanesca Ingredients

1 tb Extra virgin olive oil	1 1/2 tb Capers
3 Cloves garlic, minced	2 ts Anchovy paste
3 1/2 c Diced plum tomato	1/4 ts Crushed red pepper
1/4 c Minced fresh flat-leaf	4 c Hot cooked vermicelli
3 tb Spanish olive, halved	Oregano sprigs
2 tb Minced fresh oregano or 2

Instructions for Pasta Puttanesca

Heat oil in a nonstick skillet over low heat. Add garlic; saute 5 minutes. Add tomato and next 6 ingredients (tomato through crushed red pepper). Bring to a boil. Reduce heat to medium; cook 10 minutes or until thick. Combin tomato mixture and pasta, and toss well. Garnish with oregano sprigs, if desired. NOTES : Per serving: cals - 283 - 19%ff fat - 6g Recipe by: Cooking Light - June 1997 Posted to EAT-L Digest by The Taillons on Jul 6, 1997

Main Ingredient: PastaCuisine: Uncategorized