Ten-rrific Recipe #3: Penne Puttanesca

Sardines. Anchovies. Mackerel. These are probably not fish that you frequently, if ever, give your children. But given the high levels of good Omega Fatty Acids in these fish, they are usually on the list of healthy fish to eat. (As an aside, salmon is also on this list, which many kids will eat!). In an effort to incorporate more healthy fish in our diet, I developed this recipe for Penne Puttanesca. The puttanesca sauce uses a small tin of anchovy fillets (find them near the canned tuna in your grocery store) to add a really great depth of flavor. They are chopped fine and cooked into the sauce, so all you taste is a great *sauce* not a fishy taste at all. Ten-rrific Recipe #3: Penne Puttanesca 1 tablespoon olive oil 5-6 canned anchovy fillets, chopped fine* 5 garlic cloves, minced 1 jarred roasted red pepper or 1/2 red pepper, diced 1/2 cup chopped kalamata olives 1 - 28 ounce can petite diced tomatoes with basil 1/2 teaspoon salt 1/2 teaspoon pepper 8 ounces cooked penne, ziti or other pasta fresh parmesan cheese In a large sauce pan, over medium high heat, heat the oil. Once hot, add the anchovies and garlic. Cook for 1-2 minutes. Add the other remaining ingredients, except the penne and cheese. Bring the sauce to a boil and reduce to simmer. Let simmer for 5-10 minutes. Pour over the cooked pasta and serve immediately. Top with parmesan cheese. Serves 4-6. A great hearty dish on a cold winter night. SPC *SPH loved the flavor of the anchovies so much, he added extra to his pasta. If you have anchovies leftover however, simply freeze for future use!