Pasta Puttanesca

Pasta Puttanesca

Pasta Puttanesca

September 19, 2018
: 4 servings

By:

Ingredients
  • 8 ounces whole-wheat thin spaghetti, vermicelli or angel hair
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/3 cup chopped flat-leaf parsley
  • 1/4 cup pitted chopped Spanish or Greek olives
  • 2 tablespoons capers
  • 1 teaspoon anchovy paste
  • 1 tablespoon fresh oregano leaves or 1 teaspoon dried
  • 1/8 teaspoon crushed red pepper flakes
  • 1 (14-ounce) can diced tomatoes
  • 3/4 cup chopped fresh arugula
  • 1/4 cup grated Parmesan
Directions
  • Step 1 Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
  • Step 2 While the pasta is cooking, heat the oil in a large skillet over medium heat.
  • Step 3 Add the garlic and saute until fragrant, about 1 minute.
  • Step 4 Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more.
  • Step 5 Add the tomatoes and simmer for about 5 minutes.
  • Step 6 Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.
  • Step 7 When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine.
  • Step 8 Top with grated cheese.

Related Posts



Leave a Reply

Your email address will not be published. Required fields are marked *