Whole Wheat Bow Tie Pasta with Puttanesca Sauce

Whole Wheat Bow Tie Pasta with Puttanesca Sauce

Whole Wheat Bow Tie Pasta with Puttanesca Sauce Recipe

Prep time: 

Cook time: 

Total time: 

Serves: 4 servings

Serving size: about 1½ C pasta

Calories: 342

Fat: 8 g

Capers, olives, and anchovy paste will make this Whole Wheat Bow Tie Pasta quick, but rich, sauce a weeknight favorite.
  • 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)
  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.
  5. Cook and stir another 5 minutes.
  6. Add chopped tomatoes, capers, and olives. Cook and stir until heated through.
  7. Divide pasta among four dinner plates (about 1½ cups each). Spoon sauce over pasta. Garnish with parsley if desired.
Excellent with Grilled Romaine Lettuce With Caesar Dressing and pan-grilled shrimp or chicken.

Leave a Reply