I know I post a lot of pasta recipes, but I’m Italian, so I have an excuse. 😝 This Puttanesca sauce is so rich and complex, the perfect way to liven up your typical marinara.
2 SP for 1/4 of the recipe. I cooked it with my favorite @aldentepastaco Carb Nada Egg Fettuccini for a super satisfying 6 SP dinner (4 servings). You can purchase the Carb Nada —> here.
Pasta Puttanesco
Servings: 0
Ingredients
- 1 28 oz can crushed plum tomatoes .
- 1 tbsp extra virgin olive oil
- 3 garlic cloves, crushed with the side of your knife
- 5 anchovy fillets, finely chopped
- 1/4 heaping cup kalamata olives, chopped (I used 16 Trader Joe's olives)
- 2 tbsp capers drained
- 1/2 tsp red pepper flakes
- pinch of sugar (about 1/8 tsp)
- 1/4 tsp each kosher salt and black pepper
Instructions
- Cook pasta of choice according to package directions and drain. Meanwhile, in a large skillet, saute anchovies, garlic, and red pepper flakes in olive oil over medium-low heat until garlic is slightly browned and anchovies start to break down into a paste, about 2 minutes.
- Add in tomatoes and increase heat to medium-high. Cook down for about 10 minutes, then add in olives, capers, sugar, salt, and pepper. Continue to cook for about 5 more minutes, until sauce is thickened.
- Serve with your favorite pasta.
Notes
Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Calculated for 1/4 of the sauce, about 2/3 cup. Add pasta of choice to your WW tracker.
WW Freestyle SmartPoints: 2 SP for 1/4 of the recipe, which is about 2/3 cup. I like to cook my pasta with the sauce a bit so that it all melds together. Adjust points depending on which kind of pasta and how much you use.
Leave a Reply