Pasta Puttanesca

I am notorious for hating tomato sauces, this, though, is a totally different story. I think that the good amount of olives helped in making me willing to try it.

Ingredients

1/2 lb whole-wheat spaghetti

1 can diced tomatoes, italian style (with basil and oregano)

1/2 tsp sugar

1/2 cup flat leaf parsley, chopped

4 galic cloves, minced

1/4 tsp crushed red pepper flakes (use more if you like heat)

1/2 tsp italian seasoning

1/4 cup extra-virgin olive oil

1 tsp anchovy paste

1/4 cup pitted green olives, minced

1 Tb capers, drained

3 green onions, chopped

3 ounces red wine (I used pinot noir)

parmesan cheese to sprinkle on top

Method

• Set the olive oil in a skillet and saute the onions, garlic and pepper flakes.
• Add tomatoes and their juices, sugar, wine, parsley, olives, capers, anchovy paste and italian seasonings.
• Bring to a boil and simmer for 25-30 minutes uncovered, stirring occasionally.
• Boil spaghetti until done and drain.
• Add pasta to sauce and toss.
• Serve on plates and sprinkly with parmesan.