Linguine alla Puttanesca

Puttanesca is a sauce that is traditionally spicy, tangy, salty and, of course, a bit sassy.  The ingredients used to create this flavor palette are simple, few in number, and easy to come by, which makes this dish an excellent "throw together" for a weeknight meal.  It’s also a great meal accompaniment for a TV night fit for two.  Dan and I may or may not be able to vouch for this as we may or may not have watched five straight episodes of Breaking Bad last night.  I ask that you please hold your judgments until you’ve watched the show.  One word: addicting.

Speaking of addicting, this puttanesca sauce will have you going back for a second (and maybe even third) helping.  Best of all, you can keep all indulgence guilt at bay by keeping this tidbit in mind: a heaping serving of this hearty pasta dish squeaks by with a modest 425 calories and is chock-full of heart healthy ingredients.  Thus, eat to your heart’s content.

Vegetarian Linguine alla Puttanesca (Serves 4)

Modified from foodnetwork.com

* 12 ounces linguine, cooked according to package (reserve ½ cup pasta water)

* 2 tbsp extra-virgin olive oil

* 4 cloves garlic, chopped

* ½ tsp crushed red pepper flakes

* 2 tbsp capers, drained

* 1 28-ounce can plum tomatoes

* ¼ cup dry white wine

* 4 basil leaves, torn, plus more for garnish

* sea salt and freshly ground black pepper

* ¼ cup shaved Parmesan

1. Heat olive oil in a large nonstick skillet over medium heat.  Add garlic and red pepper flakes and cook, stirring constantly, until slightly toasted (1-2 minutes).

2. Add the capers and cook 2-3 minutes.

3. Crush the tomatoes, by hand, into the skillet and reserve the juices.  Cook the sauce until the tomatoes become slightly dry (3-4 minutes).

4. Add the white wine, reserved juices, salt and black pepper.  Cook until the sauce begins to reduce (10-12 minutes).

5. Put the cooked linguine into a large serving bowl and pour the puttanesca sauce evenly over top.  Toss to coat the pasta evenly with sauce.  Sprinkle shaved Parmesan and chopped basil over top and serve.  Enjoy!