by Leslie P. Schilling, MA, RDN, CSSD, LDN
I’m not Italian, but I aspire to be. This recipe has been tweaked and, I like to think, perfected over the course of a decade. We even searched for a better one in Italy and couldn’t find it. It’s quick, easy and the robust flavor will knock your socks off!
12-16 oz penne pasta
1/2c high-quality extra virgin olive oil
1 tsp red pepper flakes
1 tbsp anchovy paste
3 cloves fresh garlic, minced
2 tbsp dried oregano
24-28oz plum or diced tomatoes
1/2c pitted and chopped Kalamata olives
2-3 tbsp capers, drained
1/4c fresh, Italian parsley, chopped
Leslie is a Memphis-based dietitian specializing in wellness, disordered eating and sport nutrition. She owns Schilling Nutrition Therapy, LLC, and YourSupperSolution.com. When she’s not counseling, planning super meals, or hanging out with her family, you can find Leslie using her social media channels and speaking platforms to deliver science-based, non-diet lifestyle messages with a dash of humor.