Healthy Pasta Puttanesca

Name: Healthy Pasta Puttanesca
Ingredients: 8 ounces thin whole wheat spaghetti; 1 tablespoon extra virgin olive oil; 2 garlic cloves, minced; 1/3 cup flat leaf parsley, chopped; 1/4 cup kalamata olive, pitted chopped; 2 tablespoons capers; 1 teaspoon anchovy paste; 1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano; 1/8 teaspoon red pepper flakes; 1 (14 ounce) can diced tomatoes, preferably no salt added; 3/4 cup fresh arugula, chopped; 1/4 cup parmesan cheese, grated

12 ingredients

5 steps

Ingredients

8 ounces thin whole wheat spaghetti
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1/3 cup flat leaf parsley, chopped
1/4 cup kalamata olive, pitted chopped
2 tablespoons capers
1 teaspoon anchovy paste
1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1 (14 ounce) can diced tomatoes, preferably no salt added
3/4 cup fresh arugula, chopped
1/4 cup parmesan cheese, grated

Directions

1

Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
2

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.
3

Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more.
4

Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.
5

When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.