8 oz whole-wheat bow tie pasta 2 Tbsp olive oil 1 1 ⁄ 2 Cup onion, diced 2 Tbsp garlic, minced or pressed( about 5 cloves) 1 ⁄ 4 tsp cayenne pepper 2 tsp anchovy paste( optional) 1 can( 35 oz) no-salt-added whole peeled tomatoes, coarsely chopped 1 Tbsp capers 8 pitted black olives, each sliced lengthwise into 6 pieces 4 fresh parsley sprigs, rinsed and dried( optional)
SERVES: 4
PREP TIME: 10 mins COOK TIME: 12 mins
INSTRUCTION:
In a saucepan, bring 3 quarts of water to a boil over high heat. Add pasta, and cook according to package directions, than Drain. Meanwhile, in a large nonstick pan, heat olive oil over medium heat. Add onion. Cook and stir for 5 minutes, until onion begins to soften. Add garlic, cayenne pepper, and anchovy paste. Cook and stir another 5 minutes. Add chopped tomatoes, capers, and olives. Cook and stir until heated through. Divide pasta among four dinner plates( about 11 ⁄ 2 cups each). Spoon sauce over pasta. Garnish with parsley if desired.