Sun Dried Tomato Puttanesca
340kcal
Ingredients
- 12 ounces spaghetti pasta cooked and drained
- 2 tbsp olive oil
- 5 medium anchovy fillets from a tin
- 5 cloves garlic minced
- 28 ounces diced tomatoes
- 1/2 cup sun-dried tomatoes packed in oil, chopped
- 2 tbsp capers
- 1/4 tsp red pepper flakes
- 1/2 cup parmesan cheese grated
- 1 tbsp fresh parsley chopped
Equipment
Instructions
- Cook pasta according to package directions.
- In a large skillet, heat olive oil over medium-high heat. Add garlic and cook until garlic is fragrant 1 - 2 minutes. Add the anchovies, breaking up with a spoon, and cook 1 minute more.
- Stir in diced tomatoes, sun dried tomatoes, capers and red pepper flakes. Reduce heat to medium and cook for 15 minutes.
- Drain pasta and add to the skillet with the tomato mixture. Toss pasta with sauce to coat. Sprinkle in parmesan cheese and parsley. Toss until distributed.
- Transfer to serving plate and garnish with additional parsley and parmesan cheese.
Nutrition
Serving1cupCalories340kcalCarbohydrates54gProtein14gFat8gSaturated Fat2gCholesterol8mgSodium252mgPotassium720mgFiber4gSugar8gVitamin A378IUVitamin C18mgCalcium171mgIron3mg