Whole Wheat Pasta With Puttanesca Sauce

Ingredients

• 1 tablespoon extra virgin olive oil
• 5-6 garlic cloves, minced

• 3 (14 1/2 ounce) cans diced tomatoes
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup pitted black olives, chopped
• 1/4 cup capers, chopped
• 2 tablespoons balsamic vinegar
• 1 1/2 teaspoons brown sugar
• 1/2 teaspoon worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh thyme, chopped (optional)
• 1 tablespoon fresh marjoram, chopped (optional)
• 10 ounces whole wheat pasta
• parmesan cheese, to sprinkle on top

Directions

1. 1

   In medium saucepan heat oil on medium heat and add garlic.

2. 2

   Cook until translucent (do not burn).

3. 3

   Add tomatoes and crushed red pepper and bring to boil then turn down heat.

4. 4

   Stir in olives, capers, vinegar, sugar, Worcestershire and salt and pepper.

5. 5

   Return to boil and then turn down to low and let simmer for about 30 minutes, uncovered, or until desired consistency is reached.

6. 6

   In the meantime cook pasta according to your liking.

7. 7

   If using the thyme and marjoram stir it into the sauce at the end of cook time.

8. 8

   Spoon sauce over pasta and top with a little Parmesan cheese.