I had a long session with my trainer today and was just bone tired when I got back from the gym. I didn’t want to think very hard about what to make for dinner so my mind was wandering to a book I had picked up recently: Pasta Every Way For Every Day.
And that seemed perfect for tonight – quick, easy and filling.
Pasta Puttanesca
Ingredients:
1 lb spaghetti, broken into half
1 14-ounce cans petite diced tomatoes
1 can sliced black olives, drained (will say drained weight 3.8-ounces)
1/4 cup extra virgin olive oil
1 Tbsp capers, rinsed and drained
1/2 tsp diced dried garlic or 2 chopped cloves
1/2 tsp red pepper flakes
1/4 tsp fresh ground black pepper
3 sun-dried tomato sausages, skinned and roughly chopped
Fresh grated Parmesan cheese for topping
Directions:
In a large pot bring water to a boil. Add in the spaghetti and cook for time on package.
Meanwhile, add the oil, garlic and red pepper flakes to a heavy medium saucepan. Heat over medium heat till you can just start to smell the garlic. Add in the tomatoes, olives and capers, stirring well. Simmer over medium heat till bubbling, then lower heat.
Heat a small non-stick fry pan over medium heat. Add in the sausage and cook till browned. Pull off the stove and add the sausage to the sauce, stirring in. Let combine with the sauce for a couple minutes to meld flavors. I did not add salt to the sauce – the kick of the red pepper flakes and the saltiness of the sausage was plenty.
Drain the pasta and toss with the sauce to coat. Plate up and top with cheese to taste.
Serves 4.
~Sarah