Pasta Puttanesca
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In Italian, pasta puttanesca means "harlot's pasta." No one knows for sure how this zesty classic got its colorful name - only that its use of tomatoes, olives, and anchovy paste makes for an earthy dining experience.
For this easy meal, make the breadsticks first. They'll hold until the pasta and salad are finished.
For the Romaine Salad - Combine romaine lettuce, prepackaged croutons, and red onion slices with a fat-free vinaigrette. Toss and serve.
Because the flavors are so intense, you won't need to add Parmesan cheese.
INGREDIENTS
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
3-1/2 cups diced plum tomato
1/4 cup minced flat-leaf parsley
3 tablespoons Spanish olives, halved
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
1-1/2 tablespoons capers
2 teaspoons anchovy paste
1/8 to 1/4 teaspoon dried crushed red pepper
4 cups hot cooked vermicelli, about 8-ounces uncooked pasta
Oregano sprigs, optionalHeat oil in a nonstick skillet over low heat. Add garlic; sauté 5 minutes. Add tomato and next 6 ingredients. Bring to a boil. Reduce heat to medium; cook 10 minutes or until thick.
Combine tomato mixture and pasta; mix well. Garnish with oregano sprigs, if desired.
Makes 4 servings