Try this amazing full-flavored pasta dish tonight!
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Ingredients:
16 oz. penne pasta
1 tablespoon olive oil
1 carrot, finely chopped
2 anchovy fillets
Salt, to taste
2 tablespoons capers, drained
1/4 cup Kalamata olives, pitted, chopped
5 cloves garlic, minced
2 teaspoons fennel seed, crushed
2 teaspoons oregano, dried
1 teaspoon red pepper flakes, crushed
2 teaspoons thyme, dried
1 can tomatoes, diced, undrained
1 tablespoon tomato paste
1/2 teaspoon sugar
6 basil leaves, fresh, thinly sliced
Parmesan cheese, for garnish
Directions:
Prepare pasta according to package directions.
While pasta cooks, heat oil in a Dutch oven and then add carrot and anchovy fillets; sauté until carrot is tender. Add sun-dried tomatoes, capers, olives, garlic, fennel, oregano, red pepper flakes and thyme to Dutch oven; cook and stir for 1 minute. Add diced tomatoes, tomato paste and sugar to Dutch oven; bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until thickened.
Add drained pasta and basil to Dutch oven; toss to coat. Sprinkle pasta with cheese.
Try these delicious recipes for your Thanksgiving meal. They're easy to prepare, fun to make, the whole family will love them. Share your passion for cooking and do something a little different this holiday season. Great tasting recipes from turkey and stuffing to mashed potatoes and cranberry sauce. Don't forget the pumpkin pie! View Recipes >
What to eat before the Big Meal?
Here are a few recipe ideas to have before your Thanksgiving Day meal. Why not start off the day with something a little sweeter? Maybe a dish with apples? The perfect fall fruit, crisp, juicy and delicious. Or maybe you're in the mood for a hearty brunch, something with a little of everything. View Recipes >
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Pasta Puttanesca
Serves 8
Ingredients:
16 oz. penne pasta
1 tablespoon olive oil
1 carrot, finely chopped
2 anchovy fillets
Salt, to taste
2 tablespoons capers, drained
1/4 cup Kalamata olives, pitted, chopped
5 cloves garlic, minced
2 teaspoons fennel seed, crushed
2 teaspoons oregano, dried
1 teaspoon red pepper flakes, crushed
2 teaspoons thyme, dried
1 can tomatoes, diced, undrained
1 tablespoon tomato paste
1/2 teaspoon sugar
6 basil leaves, fresh, thinly sliced
Parmesan cheese, for garnish
Directions:
Prepare pasta according to package directions.
While pasta cooks, heat oil in a Dutch oven and then add carrot and anchovy fillets; sauté until carrot is tender. Add sun-dried tomatoes, capers, olives, garlic, fennel, oregano, red pepper flakes and thyme to Dutch oven; cook and stir for 1 minute. Add diced tomatoes, tomato paste and sugar to Dutch oven; bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until thickened.
Add drained pasta and basil to Dutch oven; toss to coat. Sprinkle pasta with cheese.
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