Pasta Puttanesca
- Level: Easy
- Total: 17 min
- Prep: 5 min
- Cook: 12 min
- Yield: 4 (1 1/2 cup) servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 321 calorie
- Total Fat
- 9.5 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 7 milligrams
- Sodium
- 678 milligrams
- Carbohydrates
- 50 grams
- Dietary Fiber
- 8 grams
- Protein
- 12 grams
- Sugar
- 6 grams
Share This Recipe
- Level: Easy
- Total: 17 min
- Prep: 5 min
- Cook: 12 min
- Yield: 4 (1 1/2 cup) servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 321 calorie
- Total Fat
- 9.5 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 7 milligrams
- Sodium
- 678 milligrams
- Carbohydrates
- 50 grams
- Dietary Fiber
- 8 grams
- Protein
- 12 grams
- Sugar
- 6 grams
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.
