Spaghetti Puttanesca with Broccoli Rabe

Serves: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Nutrition Score per serving: (2 1∕4 cups): 387 calories, 10 g fat (23% of calories), 3 g saturated fat, 53 g carbs, 25 g protein, 5 g fi ber, 284 mg calcium, 5 mg iron, 489 mg sodium



Broccoli rabe has a slightly nutty and pleasantly bitter taste. If you can't find it, substitute Swiss chard.

Ingredients
8 ounces whole-wheat spaghetti
1 pound broccoli rabe, thick stems discarded, cut into 2-inch pieces
½ tablespoon extra-virgin olive oil
4 cloves garlic, thinly sliced
¼ teaspoon red pepper flakes (or more to taste)
1 14.5-ounce can no-salt-added diced tomatoes
2 teaspoons capers, rinsed and chopped
12 Mediterranean olives, such as kalamata, pitted and chopped
1 6-ounce can tuna packed in olive oil, drained
Freshly ground black pepper
2 ounces Parmigiano-Reggiano
Chopped fresh basil or parsley (optional)

Directions
Cook spaghetti in a pot of boiling water for about 9 minutes or until al dente. Add broccoli rabe to the pot 3 minutes before pasta is done. Cover; return to a boil. Uncover, finish cooking, and drain.

Meanwhile, heat oil in a skillet over medium heat. Add garlic; cook until golden. Add red pepper flakes and tomatoes; bring to a simmer. Toss in capers, olives, and tuna; season with black pepper. Simmer for 2 minutes more; remove from heat. Return spaghetti and broccoli rabe to large pot. Add tomato-tuna mixture and toss. Divide among 4 bowls, shave Parmigiano-Reggiano over pasta with a vegetable peeler, top with herbs, if desired, and serve.



Source: Shape Magazine online