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Quick Pasta Puttanesca

with Toasted Italian Bread & Green Salad with Italian Dressing

Seafood alternatives: shrimp, squid, clams, mussels, halibut

Spicy puttanesca sauce can be toned up or down to suit your tastes. Begin with your favorite spaghetti sauce (commercial or homemade) then add to it. Make the salad first then pop the bread in the oven to toast while pasta cooks. By the time the pasta is ready to drain, your sauce should be complete.

Ingredients:

• 1/2 to 3/4 pound cod fillet
• 2 tablespoons capers
• 2 anchovy fillets or 2 teaspoons anchovy paste
• 1/4 cup niçoise, kalamata or ripe black olives
• 8 to 10 ounces dry spaghetti
• 1 jar (14 oz.) spaghetti sauce (1 1/2 cups)
• 1/8 teaspoon cayenne pepper

Preparation:

1. Put 2 quarts water on to boil in a 3 1/2- to 4-quart pan.

2. Rinse fish and pat dry; cut into 1/2-inch cubes. Drain and chop capers, mince anchovy fillets and pit and coarsely chop olives.

Cooking:

1. Add spaghetti to boiling water; cook, stirring occasionally, until pasta is al dente, about 8 minutes.

2. While pasta cooks, combine caper, anchovies, olives and spaghetti sauce in a medium-size saucepan and bring to a boil, covered, over medium heat. Reduce to a simmer and stir in fish. Simmer and stir gently until fish flakes when prodded with a fork, about 2 minutes.

3. Drain pasta and divide among 4 plates. Ladle sauce over pasta.

Makes 4 servings. Per serving: 424 cal. / 20g prot. / 61g carbo. / 1g sat. / 3g mono. / 2g ply. / .2g om-3 / 26mg chol. / 1121 mg sdm.