Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

"This spicy dish has bold flavors using items from my pantry. I learned this trick for pitting olives: Place the back of your hand on the flat side of the knife against the olive, then give it a hard press to lightly smash it." —Nicolette Manescalchi, Minneapolis

Recipe by Cooking Light December 2008

Gallery

Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add anchovies to pan; cook 1 minute. Add garlic; cook 30 seconds. Add red pepper; cook 30 seconds. Add vodka; cook 1 minute. Add olives, crushed tomatoes, and diced tomatoes to the pan; bring to a boil. Reduce heat, and stir in 1/4 cup Parmesan cheese, salt, and black pepper.

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  • Combine tomato mixture and pasta in a large bowl; toss well. Arrange about 1 1/4 cups pasta mixture on each of 8 plates; sprinkle each serving with 2 teaspoons cheese.

Nutrition Facts

322 calories; calories from fat 16%; fat 5.9g; saturated fat 1.4g; mono fat 2.7g; poly fat 0.6g; protein 11.9g; carbohydrates 52.1g; fiber 3.8g; cholesterol 6mg; iron 2.4mg; sodium 595mg; calcium 116mg.
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