Pasta Puttanesca
Serve with crusty warm bread and a salad if desired.

• 8 ounces pasta
• 1 tablespoons olive oil
• 3 cloves garlic, minced
• 2 cups chopped tomatoes
• 4 anchovy filets, rinsed and chopped
• 2 tablespoons tomato paste
• 3 tablespoons capers
• 10 Kalamata olives, pitted and coarsely chopped
• 1/2 teaspoon crushed red pepper flakes

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.

Heat oil in a skillet over low heat; cook garlic in oil until golden. Add tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally. Toss pasta with sauce, and serve.

Per Serving: 303 Calories; 7g Fat (22.1% calories from fat); 7g Saturated Fat; 10g Protein; 49g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 431mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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