About the Recipe
capers, olives, and anchovy paste will make this quick, but rich, sauce a weeknight favorite
8 oz whole-wheat bow tie pasta
2 Tbsp olive oil
1� C onion, diced
2 Tbsp garlic, minced or pressed
(about 5 cloves)
� tsp cayenne pepper
2 tsp anchovy paste (optional)
1 can (35 oz) no-salt-added
whole peeled tomatoes,
1 Tbsp capers
8 pitted black olives, each sliced
lengthwise into 6 pieces
4 fresh parsley sprigs, rinsed and
1 In a 4-quart saucepan, bring 3 quarts of water to a
boil over high heat.
2 Add pasta, and cook according to package
directions for the shortest recommended time, about
10 minutes. Drain.
3 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.
4 Add garlic, cayenne pepper, and anchovy paste.
Cook and stir another 5 minutes.
5 Add chopped tomatoes, capers, and olives. Cook
and stir until heated through.
6 Divide pasta among four dinner plates (about
1� cups each). Spoon sauce over pasta. Garnish
with parsley if desired.