Source: Deliciously Healthy Dinners
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 10 minutes |
| Cook Time | 12 minutes |
| Servings |
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Ingredients
- 8 oz oz whole-wheat bow tie pasta (farfalle)
- 2 tablespoons olive oil
- 1 1/2 cup onion, diced
- 2 Tbsp garlic, minced or pressed (about 5 cloves)
- 1/4 teaspoon cayenne pepper
- 2 teaspoons anchovy paste (optional)
- 1 can (35 oz) no-salt-added whole peeled tomatoes, coarsely chopped
- 1 tablespoon capers
- 8 pitted black olives, each sliced lengthwise into 6 pieces
- 4 fresh parsley sprigs, rinsed and dried (optional)
Ingredients
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Instructions
- In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
- Add pasta, and cook according to package directions for the shortest recommended time, about 10 minutes. Drain.
- 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.
- Add garlic, cayenne pepper, and anchovy paste. Cook and stir another 5 minutes.
- Add chopped tomatoes, capers, and olives. Cook and stir until heated through. 6 Divide pasta among four dinner plates (about 1½ cups each). Spoon sauce over pasta. Garnish with parsley if desired.
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