Pasta Puttanesca (WFPBNO)

This delicious pasta dish uses a store-bought Marinara sauce and then adds capers, olives, etc to amp up the flavors. I found this Marinara sauce at Aldi's with 0 fat added and no added sugars. It is inexpensive and tasty and complies with the WFPBNO way of eating. If you don't like olives you can leave them out and maybe use a few more capers. 

• 1 sweet onion, chopped
• 1 heaping tablespoon minced garlic
• 2 tablespoons red wine (I use Pinto Noir)
• 1 tablespoon balsamic vinegar
• 1 jar fat-free Marinara sauce (mine was 23 ounces)
• 2 tablespoons Italian seasoning
• 1/3 cup capers
• 1/2 cup kalamata olives, pitted (I used whole but halves would work too)
• 1 can hearts of palm drained and chopped
• 2 handfuls fresh baby spinach, roughly chopped
• 1 teaspoon red pepper flakes
• 1 box pasta (I used spaghetti noodles)

Start a large pot of water to cook your pasta in. In a medium saucepan add onion, garlic, red wine and vinegar. Cook, stirring frequently for about 5 minutes. 

Add the Marinara sauce and Italian seasoning. Cook for 5 more minutes.

Add the remaining ingredients, except the pasta, heat through. I covered and simmer on medium low while the pasta cooked.

Drain the pasta and serve with the sauce over it. I garnished with nutritional yeast.

Enjoy!!!