Lunch: Pasta Puttanesca Recipe

This recipe includes superfoods such as:

Basil

Health benefits of Pasta Puttanesca Recipe

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 package (16 ounces) penne pasta
1 medium carrot, finely chopped
3 anchovy fillets
1 tablespoon olive oil
1/4 cup pitted Greek olives, chopped
1/4 cup oil-packed sun-dried tomatoes, drained
5 garlic cloves, minced
2 tablespoons capers, drained
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons fennel seed, crushed
1 to 1-1/2 teaspoons crushed red pepper flakes
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon tomato paste
1/2 teaspoon sugar
6 fresh basil leaves, thinly sliced
3 tablespoons grated Parmesan cheese

Instructions

Cook pasta according to package directions.
Meanwhile, in a Dutch oven, saute carrot and anchovy fillets in oil until carrot is tender. Stir in the olives, sun-dried tomatoes, garlic, capers, oregano, thyme, fennel and pepper flakes; cook 1 minute longer. Stir in the diced tomatoes, tomato paste and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened.
Drain pasta. Add pasta and basil to sauce mixture; toss to coat. Sprinkle with cheese.

Share Pasta Puttanesca Recipe