Skillet pasta puttanesca

Servings: 4 Start to finish: 45 minutes INGREDIENTS

3 (14.5-ounce) cans whole peeled tomatoes

3 tablespoons extra-virgin olive oil, plus extra for serving 6 anchovy fillets, rinsed and minced

6 garlic cloves, minced ½ teaspoon red pepper flakes Salt and pepper

2 cups water

12 ounces thin spaghetti or spaghettini, broken in half

¼ cup pitted kalamata olives, chopped coarse

¼ cup minced fresh parsley 3 tablespoons capers, rinsed Grated Parmesan cheese

DIRECTIONS

• Pulse tomatoes in food processor until coarsely ground and no large pieces remain, about 12 pulses.

• Cook 2 tablespoons oil, anchovies, garlic, and pepper flakes together in 12-inch nonstick skillet over medium-low heat, stirring constantly, until garlic is fragrant, 1 to 2 minutes. Stir in processed tomatoes and ½ teaspoon salt.

• Simmer gently until tomatoes no longer taste raw, about 10 minutes.

• Stir in water and pasta. Cover, increase heat to medium-high, and cook at vigorous simmer, stirring often, until pasta is tender, 12 to 15 minutes.

• Stir in olives, parsley, capers and remaining 1 tablespoon oil. Season with salt and pepper to taste. Serve with Parmesan and extra olive oil.

Nutrition information per serving:

544 calories; 151 calories from fat; 17 g fat ( 2 g saturated; 0 g trans fats); 6 mg cholesterol; 670 mg sodium; 79 g carbohydrate; 8 g fiber; 9 g sugar; 16 g protein.