Quick Pasta Puttanesca
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INGREDIENTS
- 8 oz. multi-grain thin spaghetti or penne pasta
- 1 Tbsp. olive oil
- 3 cloves garlic, minced
- 1 (28 oz.) can fire roasted crushed tomatoes, undrained
- 1/2 cup pitted kalamata or pimiento stuffed green olives, sliced
- 2 Tbsp. drained capers
- 1/4 to 1/2 tsp. crushed red pepper flakes, as desired
- 1 cup (4 oz.) Sargento® Shredded Reduced Fat Mozzarella Cheese
- 2 Tbsp. Sargento® Artisan Blends® Shredded Parmesan Cheese
- 1/4 cup chopped or sliced fresh basil leaves
DIRECTIONS
- 1
Cook pasta according to package directions.
- 2
Meanwhile, heat oil in a large saucepan over medium heat. Add garlic; sauté 2 minutes. Add tomatoes, olives, capers and pepper flakes. Bring to a boil over high heat. Reduce heat; simmer uncovered 12 to 14 minutes or until sauce thickens.
- 3
Drain pasta; transfer to four serving bowls; top with sauce, cheeses and basil.
SUMMARY
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Yield: Serves: 4
HELPFUL HINTS
- Lightly coat baguette slices with olive oil spray and toast to serve with pasta.
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