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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Recipes > Rigatoni with Pasta Puttanesca RIGATONI WITH PASTA PUTTANESCA Ingredients Directions Nutrition facts References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale Ingredients 12 ounces (340g) rigatoni, uncooked 1 Tbsp (15mL) extra virgin olive oil 1 medium onion, chopped 4 cloves garlic, minced 1 can (425g) artichoke hearts, 15 ounces, drained 1 tsp (2g) oregano 2 cups (795g) canned tomatoes, one 28-ounce can 2 Tbsp (12g) capers, (or more) 1/2 cup (120mL) dry red wine 1/2 cup (70g) kalamata olives, sliced 1/2 tsp (1g) red pepper flakes 1/2 cup (20g) parsley, chopped, optional Directions Cook rigatoni in boiling water for 10 minutes or until tender. Heat olive oil in a large saucepan. Add onion and garlic and cook until the onion is tender. Add oregano and artichoke hearts and sir for one minute. Add tomatoes, capers and red wine and stir to break up the tomatoes into large pieces. Bring to a boil, and then reduce heat to simmer. Cover and cook over low heat for 15 minutes. Add olives and red pepper flakes. Cover and cook for about 10 minutes more. Drain pasta and place in a serving bowl. Top with Puttanesca sauce and parsley if desired. Nutrition Facts Calories: 324 Total Fat: 8g % Calories from fat: 22% Protein: 9g Carbohydrate: 51g Cholesterol: 0mg Sodium: 489mg

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