Fusilli Puttanesca

Serves 4

Ingredients

  • 2 tablespoons olive oil
  • 6 cloves garlic, thinly sliced lengthwise
  • 1 (28 oz.) can tomatoes, chopped
  • 1 cup California Black Ripe Olives, sliced
  • 1/2 cup red wine
  • 3 tablespoons tomato paste
  • 1 tablespoon chopped capers
  • 1 1/2 teaspoons anchovy paste
  • 1 1/2 teaspoons chopped oregano
  • 1/4 - 1/2 teaspoon dried red pepper flakes
  • 10 ounces whole wheat fusilli pasta, cooked

Directions

  1. Heat olive oil in a large sauce pan over medium heat.
  2. Add garlic and cook for 2-3 minutes, stirring occasionally until golden.
  3. Pour in tomatoes, California Ripe Olives, red wine and tomatoes paste and stir until evenly combined.
  4. Add capers, anchovy paste and oregano and season to taste with pepper flakes.
  5. Bring to a boil, cover and simmer over low heat, stirring occasionally for 20 minutes.
  6. Toss with fusilli pasta and serve immediately.

    Serving suggestion: Sprinkle with shaved parmesan curls.

Nutritional Analysis Per Serving:

Calories 450, Fat 12, Cholesterol 0mg, Sodium 600mg, Carbohydrate 66g, Protein 12g, Calories from fat 24%.