Description
Recipe by Michael Chiarello for Progresso Foods

Ingredients

• 1 1/2 cups heated Marinara Sauce or other prepared marinara sauce
  
• 12 oz uncooked penne or rigatoni pasta (about 4 cups)
  
• 1/4 cup clam juice (preferably unsalted)
  
• 2 teaspoons mashed chopped anchovies (about 2 fillets)
  
• 2 teaspoons capers, rinsed, chopped
  
• 1 tablespoon finely chopped fresh oregano leaves
  
• 2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
  
• 1 1/2 teaspoons Progresso red wine vinegar
  
• 1 1/2 teaspoons finely chopped hot chili peppers (oil-packed from Italy) or chili flakes
  
• 2 tablespoons extra-virgin olive oil
  
• 1/2 cup kalamata and picoline olives, pitted, quartered
  
• 1/2 cup undrained Progresso diced tomatoes (from 28-oz can)

Preparation
1. Make Marinara Sauce (see recipe).

2. Cook and drain pasta as directed on package.

3. Meanwhile, in large bowl, beat 1 1/2 cups Marinara Sauce and the clam juice with wire whisk until blended. Stir in remaining ingredients.

4. To serve, stir sauce mixture into drained pasta.

A rule of thumb for wine pairing: choose something you like. If you're a fan of white wine, the citrus flavors of Sauvignon Blanc make the perfect match for the Puttanesca's pungent olives and capers. For red wine devotees, Sangiovese delivers the perfect amount of acid to balance the dish's distinctive flavors.

Nutrition
no information available

Serves
Makes 4 servings

Variations
no information available