Pasta Puttanesca with Arugula

Thursday, August 22, 2013


  • 8 ounces whole-wheat spaghetti
  • 1 Tbs olive oil
  • 1/2 red onion, sliced thinly
  • 3 garlic cloves, minced
  • ½ tsp red pepper flakes
  • 6 anchovies, rinsed and chopped
  • 1 (28 oz.) can whole tomatoes and their juice, preferably no salt added
  • ½ cup chopped, pitted Kalamata olives
  • 2 Tbs capers
  • 1 cup freshly chopped arugula
  • Parmesan cheese, crumbled w/fork
  • Basil leaves
  • Fresh arugula (optional)


  1. Cook pasta in a large pot of boiling water with salt until barely al dente.
  2. While pasta is cooking, heat oil in a large skillet over medium-high heat. Add red onion, garlic, anchovies, and red bell pepper. Cook, stirring, until garlic is fragrant and onion is slightly caramelized, about 2-4 minutes.
  3. Add tomatoes and their juice, breaking them up by hand. Stir in capers and olives. Bring to a boil; reduce heat. Simmer until thickened, approx 8-10 min. Stir in arugula and simmer for a minute until slightly wilted.
  4. When pasta is done, drain and add to skillet, tossing it with sauce to combine. Top with crumbled cheese and torn basil.

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