Wonderful Recipes made from Whole Foods

December 1, 2010
by Jacqui

An  Exciting Pasta Recipe

What I thought I would do is give you a new recipe every couple of days.  I will also give you many interesting and time saving tips to go along with the various recipes.   We will have many pasta recipes as there is an entire world of them as well as recipes from around the world.  Pasta and otherwise.

You will see how easy it is to make recipes that are delicious, nutritious, easy on the eyes and a delight to the palette.  So, let’s get started…

How  About a Puttanesca Pasta

There are lots of these types of pasta recipes.  Many of these recipes use a little meat or chicken and they usually use anchovies.  We won’t use the anchovies but I think you will agree that the sauce is even more irresistible without them.   In this one we will use as many fresh and organic veggies as possible and  you will be amazed at the taste.

The word, Puttanesca, is a “streetwalker” or similar but someone without a lot of money.

So, on top of being a delicious pasta recipe it is very inexpensive to make.

  • 2 Tablespoons olive oil  (You can do without the oil and use a little water as the olive oil is pure fat and includes no good nutrition at all.)
  • 4-6 garlic cloves
  • 1 (28 oz) can of diced tomatoes.  Please buy organic diced tomatoes…drain a little of the juice off but very little as we don’t want to drain away any vitamins.
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon hot red pepper flakes
  • salt and freshly ground black pepper to taste
  • Several shakes of Organic No-Salt Seasoning.  (This can be purchased at Costco, is delicious and can be used on just about anything.)
  • 1/2 cup pitted black olives, halved
  • 1/2 cup pitted green olives, halved
  • 4 tablespoons capers
  • 1/4 cup dry white wine
  • 1 lb. spaghetti (At Costco you can also purchase wholewheat spaghetti.  It’s delicious and excellent for you.)
  • 3 tablespoons minced fresh parsley.  (If you are a lover of cilantro you can use it instead of the parsley.   For that matter you can use both herbs.

In a saucepan heat the olive oil (or a little water) and add the garlic.  As soon as the garlic becomes fragrant add the tomatoes, the red pepper flakes, basil, oregano, salt and pepper to taste.  Bring the sauce just to a boil and reduce the heat to low.  Stir to break up the tomatoes.  Simmer this for 20 minutes stirring until you have a nice thick sauce.  Add the olives, capers and wine and keep warm while heating the pasta.

Bring a pot of salted water to a boil and add the spaghetti.  Cook until it is al dente…about 10 minutes.  Drain the pasta and transfer it to a large serving bowl.

Taste the sauce and adjust the seasonings.  Add the sauce to the pasta and toss to combine.  Of course if you like the sauce on top of the pasta do that.

Serve immediately sprinkled with the minced parsley and/or cilantro and  ENJOY!!!

Everytime you try out one of my recipes you are helping yourself toward a healthy body.  I will certainly welcome your comments and hope that you will look forward to the next recipe.

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