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.
|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)|
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.