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Pasta Puttanesca

AmateurKitchen's picture
Pasta Puttanesca is an Italian dish that is packed with flavors of tangy, spicy and saltiness. This recipe is debuting arugula - a spicy leafy green that is at its peak flavor during the spring months.
Ingredients
  Spaghetti 8 Ounce
  Olive oil 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Chopped fresh parsley 1⁄3 Cup (5.33 tbs)
  Chopped spanish olives 1⁄4 Cup (4 tbs)
  Capers 2 Tablespoon, drained
  Anchovy paste 1 Teaspoon
  Dried oregano 1 Teaspoon
  Red pepper flakes 1⁄8 Teaspoon
  Canned diced tomatoes 14 Ounce (1 can)
  Chopped arugula 3⁄4 Cup (12 tbs)
  Pasta water 2 Tablespoon (reserved)
  Grated parmesan 1⁄4 Cup (4 tbs)
Directions

Bring a large pot of water to a boil and salt generously. Add in the pasta and cook until al dente.

While pasta is cooking preheat a large skillet on a medium heat. Add olive oil into the skillet along with the garlic and lightly brown for about 2 minutes.

Add in the parsley, olives, capers, anchovy paste, oregano and red pepper flakes. Stir to combine and cook for 2 minutes then add in the diced tomatoes, cook for an additional 5 minutes. Stir in arugula and allow for the leafy green to wilt, about 1 more minute.

Once the sauce is complete add in the drained cooked pasta and reserved pasta water. Toss to combine all ingredients and serve in a family style bowl then finish by topping with freshly grated parmesan.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Boiled
Interest: 
Spring, Kids, Healthy
Restriction: 
Vegetarian
Ingredient: 
Spaghetti
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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