Rigatoni Puttanesca
The beauty of this spicy pasta sauce is that it can be made with
ingredients that can be kept on hand in the cupboard.
Calorie: 288, Proteins: 10 g, Total Fat: 6 g, Fiber: 6.40 g, Sugar 2 g.
Preparation
Cook rigatoni in boiling water for 10 minutes or until tender.
Heat olive oil in a large saucepan. Add onion and garlic and cook until
the onion is tender. Add oregano and artichoke hearts and sir for one minute. Add tomatoes,
capers and red wine and stir to break up the tomatoes into large pieces. Bring to a boil, and
then reduce heat to simmer. Cover and cook over low heat for 15 minutes. Add olives and red
pepper flakes. Cover and cook for about 10 minutes more.
Drain pasta and place in a serving bowl. Top with Puttanesca sauce and
parsley if desired.