Pasta Puttanesca

Show: Healthy Appetite with Ellie Krieger Episode: In the Comfort

Rated: 5 stars out of 5Rate itRead users' reviews (107)

Cook Time:
12 min
Level:
Easy
Yield:
4 (1 1/2 cup) servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 12 min
Total:: 17 min

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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.

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Comments & Reviews

recipe Pasta Puttanesca
April spanish fork , UT 03-01-2010
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Yummy and healthy!
Rated: 4 stars out of 5

This recipe was super easy, light and delicious. I read the other reviews about there not being enough sauce so instead of... draining the pasta and then adding it to the sauce I transferred the pasta with tongs straight from the water to sauce. This added some of the starchy pasta water which gave the sauce a nice consistency and flavor. This recipe is a keeper!Read more
recipe Pasta Puttanesca
Eleni New Orleans, LA 02-24-2010
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pretty good
Rated: 3 stars out of 5

I wouldn't say it was wonderful or anything but a nice pasta dish. The parsley was the strongest flavor and I barely tasted... the olives, capers and anchovies. I used double the tomatoes though because I read the other reviews and saw that it appeared to be a little light on the sauce. Hopefully its more flavorful tomorrow.Read more
recipe Pasta Puttanesca
Madison Lakeland, FL 01-24-2010
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Very delicious!
Rated: 5 stars out of 5

I have made this dish twice already. It is very easy to make and so indulging! Never omit the anchovy paste or the capers!... They really give the dish amazing flavor to the sauce. I added some rotisserie chicken to give it some meat and it was the perfect meal! Read more
recipe Pasta Puttanesca
anonymous Alexandria, VA 07-25-2009
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Tasty
Rated: 4 stars out of 5

It was a bit salty for my taste, but still very good. I purchased olives and capers at the salad/olive bar at my local... grocer to save from having to buy an entire jar that I would probably never finish. This saves, since I only bought what the recipe required.Read more
recipe Pasta Puttanesca
maria aliso viejo, CA 05-06-2009
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My first successful puttanesca
Rated: 5 stars out of 5

I'm a beginner looking to cook healthy meals. I just followed the recipe and it tasted super delicious. I added some... shrimps which i sauteed in garlic and olive oil on top just to have some meat on it. Read more
recipe Pasta Puttanesca
Lynn M. madison, WI 03-19-2009
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Satisfyingly Good
Rated: 4 stars out of 5

Easy to prepare and, yes, even better the next day! The sauce coated the noodles nicely. I prepared the sauce a little... ahead of time and was glad I did not add extra salt because it did not need it after reducing a bit. I did not have anchovy paste so I just mashed up a few anchovy fillets that I had in a jar it it worked just fine. I would definitely make this again.Read more