Wednesday, November 11, 2009

Pasta Puttanesca

This is a great weeknight meal because it comes together very quickly.  While the pasta is cooking, the rest of the ingredients go in a skillet and then combine.  It has huge flavor its an Ellie Krieger recipe so you know its healthy!  And I think the pictures that Chris (CC, did you figure that one out?) are better than the ones on the food network's website.


  • 8 ounces whole-wheat thin spaghetti, vermicelli or angel hair
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/3 cup chopped flat-leaf parsley
  • 1/4 cup pitted chopped Spanish or Greek olives
  • 2 tablespoons capers
  • 1 teaspoon anchovy paste
  • 1 tablespoon fresh oregano leaves or 1 teaspoon dried
  • 1/8 teaspoon crushed red pepper flakes
  • 1 (14-ounce) can diced tomatoes, preferably "no salt added"
  • 3/4 cup chopped fresh arugula
  • 1/4 cup grated Parmesan


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.


Anne said...

What if you don't like olives? Any subs you recommend?

Molls said...

You could use more capers if you like capers. Or caper berries which are bigger versions of capers. You could just omit the olives all together, but I really love olives so I think you should just try it with the olives and if you hate it pick them out.