1 Video | Photo: Pasta Puttanesca Recipe
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
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.
Serves: 4; Calories: 321; Total Fat: 9.5 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 50 grams; Sugar: 6 grams; Fiber: 8 grams; Cholesterol: 7 milligrams; Sodium: 678 milligrams
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 151 reviews
By karenw1101
Basking Ridge, NJ
on May 14, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very good! Quick & easy, perfect for a weeknight dinner. I just added a couple of "extra's"; some tomato paste from a tube that I cooked in the pan with the all of the items that were sautéed before the tomatoes were added and some red wine - both added another depth of flavor. Also, I didn't have Arugula or Spinach, so I used some spring mix lettuce. It worked but I can imagine how much better it would be with Arugula or Spinach! I love Ellie's recipes because they are simple and healthy, but most of all delicious!
By Mackerel Snapper
corona, CA
on May 10, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Wow, made this tonight and read the reviews I doubled the sauce and tripled the olives. Didn't have anchovy paste but used leftover anchovies from our pizza delivery. When making pasta and sauce..I'd add the pasta to the sauce to insure how much balance you want. Not a big fan of arugula so I used baby spinach..Yum...
By MahtaMouse
Seattle, WA
on May 09, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love Pasta Puttanesca, and make it often; it's quick, easy and very tasty; not at all bland. Like one reviewer's son, I'm also vegetarian, so I substitute 2T tomato paste in place of the 1t anchovy paste. I also prefer Angel Hair pasta for this particular dish, as regular spaghetti seems to overwhelm what is essentially a light sauce. Pair it with a slice of Pugliese bread and a side salad, and you've got yourself a great meal.
Read all 151 reviews