Orecchiette Puttanesca

Ingredients

• 1 pound uncooked orecchiette (
• 1 tablespoon capers
• 1/4 cup pitted kalamata olives, halved
• 1/4 cup extra-virgin olive oil
• 2 tablespoons grated lemon rind
• 3 tablespoons fresh lemon juice
• 1 tablespoon anchovy paste
• 2 canned anchovy fillets packed in oil, drained
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pounds plum tomatoes, chopped
• 2 tablespoons chopped red onion
• 2 tablespoons chopped fresh basil
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup grated fresh Parmesan cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. While pasta is cooking, combine capers and next 8 ingredients (capers through pepper) in a bowl.
3. Return pasta to pan. Stir in caper-anchovy mixture, tomatoes, onion, basil, and parsley. Sprinkle with cheese. Serving size: 1 cup pasta mixture and 1 tablespoon cheese.