Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Comfort Food, Cooking Light, Dinner, Healthy & Whole Foods, Italian, Kid Friendly, Lunch, Main Courses, Make Ahead, Pasta Sauces, Sauces, Sunday Dinner, Vegan, Vegetarian, Week Nights, Weekend Fun
Yields or Serves:
Tags: Anchovies, Basil, Capers, Classic Italian, Comfort Food, Cooked Pasta, Cooking Light, Crushed Red Pepper, Dinner, Garlic, Healthy & Whole Foods, Italian, Kalamata Olives, Kid Friendly, Light Side, Lunch, Main Courses, Make Ahead, Onions, Oregano, Parsley, Pasta Sauces, Plum Tomatoes, Sauces, Sunday Dinner, Tomato Paste, Vegan, Vegetable Broth, Vegetarian, Victoria Hart Glavin, Week Nights, Weekend Fun, Whole Wheat Pasta
Healthy Puttanesca Pasta Dinner
This classic spicy Italian sauce satisfies with plenty of flavor without the oil or anchovies. If you want to make this pasta dish extra healthy then used whole wheat pasta.
INGREDIENTS
1/2 Cup Vegetable Broth
1 Cup Diced Onion
5 Minced Garlic Cloves
1/2 Teaspoon Crushed Red Pepper
2 Tablespoons Tomato Paste
6 Cups Diced Plum Tomatoes
1/4 Cup Chopped Kalamata Olives
3 Tablespoons Capers
3 Tablespoons Chopped Fresh Parsley
3 Tablespoons Chopped Fresh Basil
3 Tablespoons Fresh Minced Oregano
16 Ounces Cooked Pasta
In a large size skillet heat the broth for 1 minute over a medium high heat. Add the onions, garlic and red pepper flakes. Cook for 5 minutes. Stir in the tomato paste and cook for 2 minutes. Add the tomatoes, olives and capers. Turn the heat down to medium and cook for 20 minutes. Stir occasionally. Remove from the heat and stir in the parsley, basil and oregano. Serve over cooked pasta. Serves 6
