Healthy Pasta Puttanesca
photo by Stephanie Y.
- Ready In:
- 17mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 226.79 g thin whole wheat spaghetti
- 14.79 ml extra virgin olive oil
- 2 garlic cloves, minced
- 78.78 ml flat leaf parsley, chopped
- 59.14 ml kalamata olive, pitted chopped
- 29.58 ml capers
- 4.92 ml anchovy paste
- 14.79 ml fresh oregano leaves or 4.92 ml dried oregano
- 0.61 ml red pepper flakes
- 396.89 g can diced tomatoes, preferably no salt added
- 177.44 ml fresh arugula, chopped
- 59.14 ml parmesan cheese, grated
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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