*******Nutitionist and Chef Gail Johnson will add delicious, healthy recipes from her kitchen every week. Stop by often and check them out.

Quick Pasta alla Puttanesca**

This famous pasta dish originated in Naples Italy. Puttanesca means “ladies of the night.” Although the exact origin of the name is unclear, one thing is clear: It’s delicious! Here is one of many recipe versions.

½222**pound spaghetti (whole wheat preferred) 2022***black or green pitted olives 12222*14.5-oz can diced tomatoes and 4 oz tomato sauce 222222tablespoon extra-virgin olive oil 322222cloves of garlic, chopped and 1 tablespoon dried minced onion ½2222*teaspoon crushed red pepper flakes 122222tablespoon capers drained and rinsed ¼2222*cup currants Cook spaghetti according to package directions. Drain and return spaghetti to pot; add a teaspoon extra-virgin olive oil and toss to coat. Heat remaining olive oil in large skillet over medium-high heat. Add red pepper flakes; cook and stir 1 to 2 minutes or until sizzling. Add onion and garlic; cook and stir 1 minute. Add canned tomatoes with juice, tomato sauce, olives, currants and capers. Cook over medium-high heat, stirring frequently, until sauce is heated through. Serves 4. One serving totals about 345 Calories.

**********Recipe Archive **************Red Snapper & Rice **************Shrimp & Mixed Veggies **************Scallops & Snow Peas **************Pasta Puttanesca **************Spaghetti & Broccoli Rabe **************Old-Fashioned Chicken Soup **************Tuscan White Bean Soup **************Roast Chicken & Potatoes **************Asian Chicken Salad **************Pork Chop, Squash & Kale **************Steak & Crispy Potatoes **************Bulgur & Kale **************The Perfect Egg (breakfast)

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