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Pasta Puttanesca

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Serves 8 | 
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


  1. Prepare pasta according to package directions.
  2. 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.
  3. Add drained pasta and basil to Dutch oven; toss to coat. Sprinkle pasta with cheese.
Course: Dinner

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