Pasta Puttanesca

Name: Pasta Puttanesca
Ingredients: 8 ounces uncooked spaghetti; 3 tablespoons olive oil; 1 teaspoon anchovy paste; 1/4 teaspoon crushed red pepper; 5 garlic cloves, minced; 2 (14.5-ounce) cans unsalted diced tomatoes, undrained; 1/2 cup pitted kalamata olives, chopped; 1 tablespoon drained capers, rinsed and chopped; 1 cup baby arugula leaves; 1/2 cup baby basil leaves; 1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)

11 ingredients

3 steps

Ingredients

8 ounces uncooked spaghetti
3 tablespoons olive oil
1 teaspoon anchovy paste
1/4 teaspoon crushed red pepper
5 garlic cloves, minced
2 (14.5-ounce) cans unsalted diced tomatoes, undrained
1/2 cup pitted kalamata olives, chopped
1 tablespoon drained capers, rinsed and chopped
1 cup baby arugula leaves
1/2 cup baby basil leaves
1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)

Directions

1

Cook pasta according to package directions, omitting salt and fat; drain.
2

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add anchovy paste, red pepper, and garlic; saute 2 minutes. Stir in tomatoes. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes, stirring often.
3

Stir in olives and capers; simmer 2 minutes. Stir in pasta. Remove from heat, and stir in arugula and basil. Sprinkle with cheese.

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