ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Penne Puttanesca

Yield 5 servings

Ingredients

  • 2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
  • Cooking spray
  • 1 cup chopped green onions
  • 4 canned anchovy fillets, drained and finely chopped, or 2 teaspoons anchovy paste
  • 1/2 cup dry white wine
  • 1/4 cup chopped pitted niçoise olives
  • 2 tablespoons capers
  • 2 teaspoons dried marjoram
  • 1/4 teaspoon pepper
  • 4 garlic cloves, minced
  • 5 cups hot cooked penne (12 ounces uncooked tubular-shaped pasta)
  • 5 tablespoons grated Parmesan cheese

Nutrition Information

  • calories 229
  • caloriesfromfat 15 %
  • fat 3.9 g
  • satfat 1.5 g
  • monofat 1.2 g
  • polyfat 0.5 g
  • protein 10 g
  • carbohydrate 39.2 g
  • fiber 2.5 g
  • cholesterol 5 mg
  • iron 2.9 mg
  • sodium 742 mg
  • calcium 168 mg

How to Make It

  1. Drain tomatoes in a colander over a bowl; reserve 1/2 cup juice. Set aside. Place a large nonstick skillet coated with cooking spray over medium-low heat. Add onions and anchovies; sauté 3 minutes or until tender. Add tomatoes, reserved juice, wine, olives, capers, marjoram, pepper, and garlic; cook over medium heat 8 minutes or until reduced to 2 1/2 cups. Serve over 1 cup pasta, and sprinkle with 1 tablespoon cheese.