September 19, 2018
Servings: 4 servings
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
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.