Pasta Puttanesca

I needed something quick and tasty for supper tonight and this was the perfect meal. It has so much flavor and it hit the spot!! Plus, I can't get enough pasta lately!!


Pasta Puttanesca
Serves: 4


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 (I left out)
1 teaspoon anchovy paste (I left out)
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1/8 teaspoon crushed red pepper flakes
1 (14 ounce) can diced tomatoes (I used the ones with garlic, basil & oregano)
3/4 cup chopped fresh arugula (I left out)
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 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 pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.


Ellie Krieger - foodnetwork.com