Main Dishes

Pasta Puttanesca

1

Are you, like so many others, afraid of anchovies? Yes, those hairy looking little fishies in a tin tucked away in the canned meat aisle of your grocery store. Let's face it, pop culture has given them a bad rap so most people are biased against even trying them. But there's really nothing to fear about these little delicacies. Some might say they are too salty or too fishy; I say they are too delicious to resist. See, anchovies add a ton of flavor for not a lot of dough (or calories)

6
1 T. olive oil
6 cloves garlic, minced
1 (2 oz.) tin anchovy fillets, drained and finely chopped
1/2 t. crushed red pepper
20 kalamata olives, coarsely chopped
3 T. capers
1 (28 oz.) can crushed tomatoes
1 (14 oz.) can diced tomatoes
1/2 t. pepper
1/4 c. parsley, chopped
1 lb. penne pasta, cooked according to package directions (feel free to use any pasta you like)
Shredded Parmesan cheese for serving, if desired
Heat a large skillet over medium heat and add the oil, garlic, anchovies and crushed red pepper. Saute the mixture until the anchovies melt into the oil and dissolve, about 3 minutes. Add the olives,...
See the full directions on my site
Nutritions

Calories
376

Sodium
1610mg
67% DV

Fat
31g
48% DV

Protein
4g
9% DV

Carbs
23g
8% DV

Fiber
2g
10% DV

Marinated Taro Root

2515

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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