Recipe Source: Deliciously Healthy Dinners
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| Prep time | Cook time | Yields | Serving Size |
| 10 minutes | 12 minutes | 4 servings | about 1½ C pasta |
| 8 oz whole-wheat bow tie pasta (farfalle) | | 2 Tbsp olive oil | | 1½ C onion, diced | | 2 Tbsp garlic, minced or pressed (about 5 cloves) | | ¼ tsp cayenne pepper | | 2 tsp anchovy paste (optional) | | 1 can (35 oz) no-salt-added whole peeled tomatoes, coarsely chopped | | 1 Tbsp capers | | 8 pitted black olives, each sliced lengthwise into 6 pieces | | 4 fresh parsley sprigs, rinsed and dried (optional) | | | | calories | 342 | | Total fat | 8 g | | Saturated fat | 1 g | | Cholesterol | 9 mg | | Sodium | 455 mg | | Total fiber | 12 g | | Protein | 11 g | | Carbohydrates | 62 g | | Potassium | 537 mg | |
Directions -
| 1 | In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat. | -
| 2 | Add pasta, and cook according to package directions for the shortest recommended time, about 10 minutes. Drain. | -
| 3 | Meanwhile, in a large nonstick pan, heat olive oil over medium heat. Add onion. Cook and stir for 5 minutes, until onion begins to soften. | -
| 4 | Add garlic, cayenne pepper, and anchovy paste. Cook and stir another 5 minutes. | -
| 5 | Add chopped tomatoes, capers, and olives. Cook and stir until heated through. | -
| 6 | Divide pasta among four dinner plates (about 1½ cups each). Spoon sauce over pasta. Garnish with parsley if desired. | Tip: Excellent with Grilled Romaine Lettuce With Caesar Dressing and pan-grilled shrimp or chicken. |
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