Puttanesca Pasta

Ingredients:

1/2 cup low-sodium vegetable broth

1 cup diced white onion

4 cloves garlic, minced

1/2 teaspoon crushed red pepper

1 Tablespoon no-salt-added tomato paste

2 (28-ounce) cans whole tomatoes, drained and chopped

or 6 cups diced plum tomatoes

1/4 cup pitted Kalamata olives, chopped

2 Tablespoons capers, rinsed and drained

3 Tablespoons chopped fresh basil

3 Tablespoons chopped fresh parsley

2 Tablespoons fresh minced oregano

16 ounces whole-grain pasta, cooked

Directions:

Simmer broth in a large skillet over medium-high heat. Add onion, garlic & red pepper and cook 4 minutes, until onions

are translucent & beginning to brown. Stir in tomato paste & cook 1 minute, stirring. Add tomatoes, olives & capers & bring

to a simmer. Reduce heat to medium & cook 20 minutes, stirring occasionally. Remove from heat & stir in herbs. Serve

over cooked pasta.

Serves 4 to 6.