Penne Puttanesca

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 229
  • Calories from fat: 15%
  • Fat: 3.9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 10g
  • Carbohydrate: 39.2g
  • Fiber: 2.5g
  • Cholesterol: 5mg
  • Iron: 2.9mg
  • Sodium: 742mg
  • Calcium: 168mg


  • 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


  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.
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