Pasta Puttanesca Recipe
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Try this amazing full-flavored pasta dish tonight!
|16 oz. penne pasta|
|1 tablespoon olive oil|
|1 carrot, finely chopped|
|2 anchovy fillets|
|Salt, to taste|
|2 tablespoons capers, drained|
|1/4 cup Kalamata olives, pitted, chopped|
|5 cloves garlic, minced|
|2 teaspoons fennel seed, crushed|
|2 teaspoons oregano, dried|
|1 teaspoon red pepper flakes, crushed|
|2 teaspoons thyme, dried|
|1 can tomatoes, diced, undrained|
|1 tablespoon tomato paste|
|1/2 teaspoon sugar|
|6 basil leaves, fresh, thinly sliced|
|Parmesan cheese, for garnish|
- Prepare pasta according to package directions.
- While pasta cooks, heat oil in a Dutch oven and then add carrot and anchovy fillets; sauté until carrot is tender. Add sun-dried tomatoes, capers, olives, garlic, fennel, oregano, red pepper flakes and thyme to Dutch oven; cook and stir for 1 minute. Add diced tomatoes, tomato paste and sugar to Dutch oven; bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until thickened.
- Add drained pasta and basil to Dutch oven; toss to coat. Sprinkle pasta with cheese.
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