Pasta Puttanesca

AmateurKitchen's picture

Feb. 28, 2012

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.


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)


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
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4