Pasta Puttanesca

Name: Pasta Puttanesca
Ingredients: 1 (16 ounce) package penne pasta; 1 medium carrot, finely chopped; 3 anchovy fillets; 1 tablespoon olive oil; 1/4 cup pitted black Greek olive, chopped; 1/4 cup sun-dried tomato packed in oil, drained; 5 garlic cloves, minced; 2 tablespoons capers, drained; 2 teaspoons dried oregano; 2 teaspoons dried thyme; 2 teaspoons fennel seeds, crushed; 1 - 1 1/2 teaspoon crushed red pepper flakes; 1 (28 ounce) can diced tomatoes, undrained; 1 tablespoon tomato paste; 1/2 teaspoon sugar; 6 fresh basil leaves, thinly sliced; 3 tablespoons grated parmesan cheese

17 ingredients

3 steps

Ingredients

1 (16 ounce) package penne pasta
1 medium carrot, finely chopped
3 anchovy fillets
1 tablespoon olive oil
1/4 cup pitted black Greek olive, chopped
1/4 cup sun-dried tomato packed in oil, drained
5 garlic cloves, minced
2 tablespoons capers, drained
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons fennel seeds, crushed
1 - 1 1/2 teaspoon crushed red pepper flakes
1 (28 ounce) can diced tomatoes, undrained
1 tablespoon tomato paste
1/2 teaspoon sugar
6 fresh basil leaves, thinly sliced
3 tablespoons grated parmesan cheese

Directions

1

Cook pasta according to package directions.
2

Meanwhile, in a Dutch oven, saute carrot and anchovy fillets in oil until carrot is tender. Stir in the olives, sun-dried tomatoes, garlic, capers, oregano, thyme, fennel and pepper flakes; cook 1 minute longer. Stir in the diced tomatoes, tomato paste and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened.
3

Drain pasta. Add pasta and basil to sauce mixture; toss to coat. Sprinkle with cheese.