Pasta Puttanesca

Total Time:
17 min
Prep:
5 min
Cook:
12 min

Yield:
4 (1 1/2 cup) servings
Level:
Easy

NUTRITION INFO
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, preferably "no salt added"
  • 3/4 cup chopped fresh arugula
  • 1/4 cup grated Parmesan
Directions
Watch how to make this recipe.
  • Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.

  • While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.

  • When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.


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    This recipe is featured in:

    Healthy Food, Fast