8 oz. uncooked penne pasta
\n8 oz. hot turkey Italian sausage
\n1 C. chopped onion
\n1 C. chopped green bell pepper
\n3 garlic cloves, minced
\nCooking spray
\n2 (14.5-oz.) cans no salt-added whole tomatoes, undrained and chopped
\n1\/2 C. halved pitted kalamata olives
\n2 T. tomato paste
\n1 T. capers, drained
\n1 tsp. anchovy paste
\n1\/2 C. (2 oz.) finely shredded Parmesan cheese<\/p>\n
Preheat oven to 400\u00b0. Cook pasta according to package directions, omitting salt and fat. Drain well. Remove casings from sausage. Place sausage, onion, pepper, and garlic in a Dutch oven coated with cooking spray over medium-high heat; saut\u00e9 8 minutes, stirring to crumble. Add tomatoes, olives, tomato paste, capers, and anchovy paste to pan; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat. Add pasta, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish coated with cooking spray; sprinkle evenly with cheese. Bake at 400\u00b0 for 15 minutes or until cheese melts and begins to brown.<\/p>\n
Yield: 4 servings
\nCalories: 482
\nFat: 16g
\nFiber: 6.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
8 oz. uncooked penne pasta 8 oz. hot turkey Italian sausage 1 C. chopped onion 1 C. chopped green bell pepper 3 garlic cloves, minced Cooking spray 2 (14.5-oz.) cans no salt-added whole tomatoes, undrained and chopped 1\/2 C. halved pitted kalamata olives 2 T. tomato paste 1 T. capers, drained 1 tsp. anchovy paste 1\/2 C. (2 oz.) finely shredded Parmesan cheese Preheat oven to 400\u00b0. Cook pasta according to package directions, omitting salt and fat. Drain well. Remove…<\/p>\n