Italian puttanesca pasta

Servings: 4

Preparation: 5 mins

Total Time: 20 mins

Ingredients:

• 4 garlic cloves, minced
• Salt
• 1 lb spaghetti
• 2 tbsp olive oil
• 1 tsp red pepper flakes
• 4 tsp minced anchovies
• 1 (28 oz) cans diced tomatoes, drained, juice reserved
• 3 tbsp capers, rinsed
• 1/2 C black olives, pitted and chopped
• 1/4 C minced fresh parsley leaves

Preparation:

Get a small mixing bowl: stir in it 1 tbsp of water with garlic. Place a large pot over medium heat. Heat in it 4 quarts of water. Add it the pasta with 1 tbsp of salt. Let it cook for 8 to 10 min or until it is done. Drain it. Toss it with 1/4 C of tomato juice. Place a large pan over medium heat. Stir in it the garlic and water mix with oil, red pepper flakes and anchovies for 1 min. Add the tomato and let them cook for 9 min over low heat to make the sauce. Add the capers, olives, parsley, a pinch of salt and pepper. Cook them for 1 to 2 min. Place the spaghetti on serving plates. Spoon over it the tomato sauce then serve it hot.

Nutritional Information:

• Calories: 546.3
• Fat: 10.8g
• Cholesterol: 0.0mg
• Sodium: 334.3mg
• Carbohydrates: 95.6g
• Protein: 17.2g

*Percent Daily Values are based on a 2,000 calorie diet.