Pasta Puttanesca
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
