This is a print preview of "Pasta Puttanesca" recipe.

Pasta Puttanesca Recipe
by AmateurKitchen

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.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Italy Italian
Cook time: Servings: 4 Servings

Ingredients

  • 8 oz spaghetti
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/3 cup fresh parsley, chopped
  • ¼ cup Spanish olives, chopped
  • 2 tbsp capers, drained
  • 1 tsp anchovy paste
  • 1 tsp dried oregano
  • 1/8 tsp red pepper flakes
  • 1 (14 oz) can diced tomatoes
  • ¾ cup arugula, chopped
  • 2 tbsp reserved pasta water
  • ¼ cup grated parmesan

Directions

  1. [Bring a large pot of water to a boil and salt generously. Add in the pasta and cook until al dente.
  2. 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.
  3. 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.
  4. 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.