Rigatoni with Pasta Puttanesca
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The beauty of this spicy pasta sauce is that it can be made with
ingredients that can be kept on hand in the cupboard.
Preparation facts
Servings: 6
Yield: 12 cups (2.8L)
Ingredients
12 oz (340g) rigatoni, uncooked
1 Tbs (15mL) extra virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 can (425g) artichoke hearts, 15 ounces, drained
1 tsp (2g) oregano
2 cups (795g) canned tomatoes, one 28-ounce can
2 Tbs (12g) capers, (or more)
1/2 cup (120mL) dry red wine
1/2 cup (70g) kalamata olives, sliced
1/2 tsp (1g) red pepper flakes
1/2 cup (20g) parsley, chopped, optional
Directions
Cook rigatoni in boiling water for 10 minutes or until tender.
Heat olive oil in a large saucepan. Add onion and garlic and cook until
the onion is tender. Add oregano and artichoke hearts and sir for one minute. Add tomatoes,
capers and red wine and stir to break up the tomatoes into large pieces. Bring to a boil, and
then reduce heat to simmer. Cover and cook over low heat for 15 minutes. Add olives and red
pepper flakes. Cover and cook for about 10 minutes more.
Drain pasta and place in a serving bowl. Top with Puttanesca sauce and
parsley if desired.
Nutrition facts
Serving Size 1 serving
Calories 288
Calories from Fat 51 (18%)
% Daily Value*
9%Total Fat 6g
2%Saturated
Fat 0.5g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1.7g
0%Cholesterol 0mg
13%Sodium 311mg
16%Potassium 547mg
17%Total
Carbohydrate 52g
25%Dietary
Fiber 6.4g
Sugars 2g
Sugar Alcohols 0g
19%Protein 10g