Recipes

Cooks note: this amount of sauce makes enough for 3 pasta meals and enough for 4 Quick Fix dinners based on pasta puttanesca. If you are only making this recipe, the extra sauce can be frozen for up to 3 months. Cook pasta according to package directions. Drain, transfer to a large bowl and cover with foil to keep warm. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes. Pour 2 cups of mixture over pasta and toss to combine. Top with Parmesan. Refrigerate or freeze remaining sauce until ready to use. use w/: Pasta Puttanesca Puttanesca Chutney over Chicken with Potatoes and Broccoli Crabmeat Salad in Halved Honedew Melons Tomato Soup with Bacon-Cheese Melts 1 pound uncooked rotelle pasta (or any spiral shape) Puttanesca Sauce:* 2 teaspoons olive or vegetable oil 1 medium onion, chopped 2 tablespoons minced garlic 2 (28-ounce) cans crushed tomatoes 1 cup pitted Greek (kalamata) olives, halved 3 tablespoons drained capers 2 teaspoons anchovy paste 1/2 teaspoon salt 1/2 teaspoon crushed red pepper flakes 1/2 cup red wine, optiona) 4 tablespoons grated Parmesan

Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 15 minutes Yield: 4 servings