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Pasta Puttanesca

Photo: John Autry; Styling: Leigh Ann Ross
Hands-on time 23 mins
Total time 35 mins
Yield 4 servings
Serve with a salad of green leaf lettuce, red onion, and fresh parsley, dressed with 1 tablespoon olive oil and fresh lemon juice.

Ingredients

  • 3 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 3 anchovy fillets
  • 1 1/2 cups canned crushed tomatoes
  • 3/4 cup pitted kalamata olives, coarsely chopped
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon drained capers
  • 1/4 teaspoon crushed red pepper
  • 6 quarts water
  • 8 ounces uncooked fettuccine
  • 1/4 cup (1 ounce) grated Parmesan cheese

Nutrition Information

  • calories 404
  • fat 17.5 g
  • satfat 3.5 g
  • monofat 11.1 g
  • polyfat 2.2 g
  • protein 13.1 g
  • carbohydrate 51.5 g
  • fiber 3.9 g
  • cholesterol 7 mg
  • iron 3.5 mg
  • sodium 648 mg
  • calcium 144 mg

How to Make It

  1. Heat a large nonstick skillet over medium heat. Add 2 tablespoons oil to pan. Add garlic; cook 30 seconds, stirring constantly. Add anchovies; mash in pan to form a paste. Stir in tomatoes and next 4 ingredients (through pepper); cook 5 minutes, stirring occasionally.

  2. Bring 6 quarts water to a boil. Add pasta; cook 8 minutes or until almost al dente. Drain in a colander over a bowl, reserving 1/2 cup pasta water. Add pasta and reserved pasta water to tomato mixture; increase heat to medium-high. Cook 5 minutes or until pasta is al dente, tossing to combine. Spoon 1 1/2 cups pasta into each of 4 bowls. Drizzle each serving with 3/4 teaspoon oil; sprinkle with cheese.