Puttanesca Rigatoni
Ingredients
- ½ (16-oz) pkg rigatoni
- 1 clove garlic, minced
- ¼ tsp crushed red pepper
- 1 Tbsp olive oil
- 1½ cups fire-roasted marinara sauce
- ¼ cup oil-cured black olives, drained
- 1 Tbsp capers
- ½ cup freshly grated Parmesan cheese
- 1 Tbsp chopped fresh flat-leaf parsley (optional)
Instructions
- Cook pasta according to package directions. Meanwhile, sauté garlic and crushed red pepper in hot oil in a large saucepan over medium-high heat 30 seconds or until fragrant.
- Add pasta sauce; cook until thoroughly heated. Stir in olives and capers. Toss sauce with pasta; sprinkle each serving with cheese and, if desired, parsley.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
485
|
485
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 20 | 20 |
| Carb (g) | 71 | 71 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 885 | 885 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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- Matching Grocery List
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