Pasta Puttanesca

Ingredients

• 2 teaspoons anchovy paste 
• 56 ounce tomatoes crushed canned
• 3 tablespoons capers drained
• 2 tablespoons garlic minced
• 1 cup greek olives pitted halved (kalamata)
• 4 servings puttanesca sauce 
• 1 medium onion chopped
• 4 tablespoons parmesan grated
• 1 pound rotelle pasta or any spiral shape) uncooked
• 0.5 teaspoon pepper flakes red crushed
• 0.5 cup red wine 
• 0.5 teaspoon salt 
• 2 teaspoons vegetable oil 

Equipment

• bowl
• sauce pan
• aluminum foil

Directions

1. *Cooks note: this amount of sauce makes enough for 3 pasta meals and enough for 4 Quick Fix dinners based on pasta puttanesca. If you are only making this recipe, the extra sauce can be frozen for up to 3 months.
2. Cook pasta according to package directions.
3. Drain, transfer to a large bowl and cover with foil to keep warm.
4. Meanwhile, heat oil in a large saucepan over medium heat.
5. Add onion and garlic and saute 2 minutes.
6. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine.
7. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.
8. Pour 2 cups of mixture over pasta and toss to combine. Top with Parmesan. Refrigerate or freeze remaining sauce until ready to use.