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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped |
cooking spray |
1 cup chopped green onions |
4 canned anchovy fillets, drained and finely chopped, or 2 teaspoons anchovy paste |
1/2 cup dry white wine |
1/4 cup chopped pitted niçoise olives |
2 tablespoons capers |
2 teaspoons dried marjoram |
1/4 teaspoon pepper |
4 garlic cloves, minced |
5 cups hot cooked penne (12 ounces uncooked tubular-shaped pasta) |
5 tablespoons grated parmesan cheese |
Directions:
1. Drain tomatoes in a colander over a bowl; reserve 1/2 cup juice. Set aside. Place a large nonstick skillet coated with cooking spray over medium-low heat. Add onions and anchovies; sauté 3 minutes or until tender. Add tomatoes, reserved juice, wine, olives, capers, marjoram, pepper, and garlic; cook over medium heat 8 minutes or until reduced to 2 1/2 cups. Serve over 1 cup pasta, and sprinkle with 1 tablespoon cheese.
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