Whole Wheat Pasta Puttanesca (Recipe)

May 2, 2023

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Whole Wheat Pasta Puttanesca (Recipe)

Ingredients

1 pound whole grain spaghetti any pasta will work

1/8 cup extra virgin olive oil (Kasadrinos **FREE Bottle**)

4-6 anchovies

1 cup Castelvetrano olives smashed and seeded (or green olives of your choice)

1/2 cup black cured olives, roughly chopped

6 cloves fresh garlic smashed and minced
1/2 cup capers

28 ounces whole or crushed canned tomatoes I large can (preferable San Marzano or similar)

1/2 teaspoon oregano

salt and black pepper to taste

1/4 cup fresh parsley

1/4 cup pecorino romano cheese freshly grated

1/4 cup wine or vodka

Instructions

Begin heating water for pasta (following package directions).

In large, heavy skillet (on medium low heat) sauté anchovies and crushed red pepper in 2 tablespoons of olive oil for a few minutes while breaking up/crushing anchovies with back of fork. Add garlic; cook for 1-2 more minutes.

Drizzle a tablespoon of tomato sauce (not the tomatoes yet) and raise heat to medium; add capers and olives and cook another 1-2 minutes.

Add wine and give a stir, Add tomatoes and, bring to bubble, After about 5 minutes crush tomatoes with fork (if using whole tomatoes) and add spices (including fresh parsley). Cook for 15 minutes.

Once pasta is al dente, add pasta directly from hot water to sauce in the pan. Retain one cup of the pasta water.

Toss to coat pasta with sauce and then add half the cheese. Add a little pasta water (about 1/4 cup) to sauce/pasta, and more if needed.

Plate pasta and garnish with more grated cheese, fresh parsley and crushed red pepper (if desired).

Enjoy!!!

Servings : 6
Ready in : 25 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean

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