Whole-wheat spaghetti puttanesca - country living
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 10 | Cloves garlic, finely chopped | |
| 1 | 28-oz can plum tomatoes | |
| 1 | 12-oz pk whole-wheat spaghetti | |
| ½ | cup | Plus 2 T chopped fresh flat-leaf parsley |
| 10 | Calamata olives, pitted and chopped | |
| 2 | tablespoons | Capers |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Crushed red pepper |
Directions
1. In large, heavy skillet, heat oil over medium-high heat; add garlic and saute until golden. Add tomatoes with their liquid and stir with wooden spoon, breaking up tomatoes into large pieces. Cover and cook 30 minutes, stirring occasionally, until sauce thickens slightly.
2. Cook spaghetti following package directions.
3. Meanwhile, add ½ C parsley, the olives, capers, sugar, and red pepper to sauce, stir, and cook until heated through.
4. Drain spaghetti very well and place in large serving bowl. Spoon some of sauce over top. Sprinkle spaghetti with remaining parsley.
Toss before serving. Pass remaining sauce in a small bowl.
Nutritional information per serving-protein: 4 grains; fat: 7 grams; carbohydrate: 21 grams; fiber: el 3 grams; sodium: 351 milligrams; cholesterol: 0; e: calories: 153. s: Country Living/August/93 Scanned & fixed by DP & GG