Pasta Puttanesca

• 12 ounces pasta, any long shape of your choice (see headnote)
• 2 tablespoons extra virgin olive oil
• 2 to 3 garlic cloves, minced
• 1 medium red bell pepper, cut into short, narrow strips
• 1 pound tomatoes, diced
• 2 cups prepared pasta sauce
• 3/4 cup pitted brine-cured olives (use a combination of black and green if you like), cut in half
• 1/4 cup oil-packed sliced sun-dried tomatoes
• 1/4 cup dry white or red wine
• 1/4 cup minced fresh parsley
• Salt and freshly ground pepper to taste

1. Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
2. Heat the oil in a large saucepan.
3. Add the garlic and bell pepper and saute over medium-low heat for 2 to 3 minutes, or until the garlic is golden.
4. Add the fresh tomatoes, sauce, olives, sun-dried tomatoes, and wine.
5. Turn the heat to medium-high and bring to a simmer; then simmer gently, uncovered, for 3 to 5 minutes.
6. Combine the cooked pasta with the olive sauce in a serving bowl.
7. Add the parsley, season with salt and pepper, and toss well.
8. Serve at once.
9. Serve with Broccoli with Pine Nuts or Almonds (page 204) and a salad of mixed greens or dark green lettuce, chickpeas or red beans, crisp cucumber, and carrots.
10. Garlic and Lemon Beans (page 110) is a good way to boost the protein content of the meal.
11. Round it out with a simple slaw or green salad.
12. For a hearty meal, start with White Bean and Escarole Soup (page 33).
13. Then choose the Recipe Not Required mixed greens salad that includes pickled beets, crisp cucumber, and turnip (page 192).
14. Top it all off with some crusty wholegrain bread to soak up the delicious flavor.
15. Calories: 375
16. Total Fat: 10g
17. Protein: 10g
18. Carbohydrates: 60g
19. Fiber: 5g
20. Sodium: 790mg

pasta, extra virgin olive oil, garlic, red bell pepper, tomatoes, pasta sauce, olives, tomatoes, dry white, fresh parsley, salt

Taken from www.epicurious.com/recipes/food/views/pasta-puttanesca-390522 (may not work)