Penne Puttanesca Recipe
Ingredients
| Diced tomatoes | 2 Can (10oz), undrained | |
| Cooking spray | ||
| 1 cup chopped green onions | ||
| 4 canned anchovy fillets, drained and finely chopped, or 2 teaspoons anchovy paste | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| 1/4 cup chopped pitted nicoise olives | ||
| Capers | 2 Tablespoon | |
| Dried marjoram | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Garlic | 4 Clove (5gm), minced | |
| Cooked pasta | 5 Cup (16 tbs), uncooked | |
| Parmesan cheese | 5 Tablespoon, grated | |
Directions
1. Drain tomatoes, reserving 1/2 cup juice. Set both aside.
2. Coat a large nonstick skillet with cooking spray, and place over medium-low heat. Add green onions and anchovies; saute 3 minutes. Increase heat to medium. Add tomatoes, reserved tomato juice, wine, and next 5 ingredients; cook 8 minutes or until reduced to 2 1/2 cups. Spoon sauce over pasta, and sprinkle with cheese.
2. Coat a large nonstick skillet with cooking spray, and place over medium-low heat. Add green onions and anchovies; saute 3 minutes. Increase heat to medium. Add tomatoes, reserved tomato juice, wine, and next 5 ingredients; cook 8 minutes or until reduced to 2 1/2 cups. Spoon sauce over pasta, and sprinkle with cheese.
Chef
