Low Salt Pasta Puttanesca

Today is our second appointment with the Registered Dietitian; we are both looking forward to learning more about eating a low salt diet.  So far, the journey has not been too difficult at least once we got over the initial shock!  It is all about eating a really fresh and healthy diet, studying labels and limiting all the prepackaged things.

Last evening, I made Pasta Puttanesca which is usually a salty dish but I reduced the salty ingredients and it turned out wonderful.  I got the recipe from Ree Drummonds Blog ~ thepioneerwoman.com (I love her Blog!).  Here is the recipe which I modified and some pictures...enjoy!

Low Salt Pasta Puttanesca ~ serves six

8 ounces Bucatini or Spaghetti

2 Tablespoons Olive Oil

1/2 Red Onion, Sliced

1-1/2 Cups Grape Tomatoes, Halved

3/4 Cups White Wine or Pasta Water

2 Cloves Garlic, Diced

1 Rinsed Anchovy Filet, Diced

1/2 Cup Rinsed Pitted Greek Olives, Diced

12 Bay Leaves

Cook pasta until al dente.

Combine diced garlic, anchovy filet and Greek olives, set aside.

Heat olive oil in a skillet over medium-high heat.  Add sliced red onions and cook until slightly caramelized.  Add halved tomatoes and cook for a couple of minutes.  Pour in pasta water or wine and cook for another two minutes, then pour in garlic/anchovy/olive mixture.  Stir and continue cooking for several minutes, or until sauce is nice and reduced.  Add pepper (red pepper flakes are a great addition) to taste.

Drain pasta and add to skillet, toss and enjoy!