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Whole-Wheat Bow Tie Pasta With Puttanesca Sauce
capers, olives, and anchovy paste will make this quick, but rich, sauce a weeknight favorite
-Wheat Bow Tie Pasta · Olive oil · Onion · Garlic
Photo by Ben Fink Photography / NHLBI · NHLBI published reuse policy. Original cookbook photo copied unchanged; displayed without cropping, with interface badges overlaid.
Gather
Ingredients
- 8 oz whole-wheat bow tie pasta (farfalle)
- 2 Tbsp olive oil
- 1½ C onion, diced
- 2 Tbsp garlic, minced or pressed (about 5 cloves)
- ¼ tsp cayenne pepper
- 2 tsp anchovy paste (optional)
- 1 can (35 oz) no-salt-added whole peeled tomatoes, coarsely chopped
- 1 Tbsp capers
- 8 pitted black olives, each sliced lengthwise into 6 pieces
- 4 fresh parsley sprigs, rinsed and dried (optional)
Make it
Method
- 1
In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
- 2
Add pasta, and cook according to package directions for the shortest recommended time, about 10 minutes. Drain.
- 3
Meanwhile, in a large nonstick pan, heat olive oil over medium heat. Add onion. Cook and stir for 5 minutes, until onion begins to soften.
- 4
Add garlic, cayenne pepper, and anchovy paste. Cook and stir another 5 minutes.
- 5
Add chopped tomatoes, capers, and olives. Cook and stir until heated through.
- 6
Divide pasta among four dinner plates (about 1½ cups each). Spoon sauce over pasta. Garnish with parsley if desired.
- 7
Tip: Excellent with Grilled Romaine Lettuce With Caesar Dressing and pan-grilled shrimp or chicken.
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.