Pasta Puttanesca
Ingredients
-
16
ounce(s)
pasta, spaghetti, whole wheat, or whole-wheat vermacelli or angel hair
-
2
tablespoon
oil, olive, extra virgin
-
4
clove(s)
garlic, minced
-
1/2
cup(s)
parsley, flat-leaf, chopped
-
1/2
cup(s)
olives, Spanish, drained and chopped
-
1/4
cup(s)
capers, drained
-
2
teaspoon
anchovy paste
-
2
teaspoon
oregano, dried
-
1/4
teaspoon
pepper, red flakes
-
29
ounce(s)
tomatoes, diced, no salt added, with juice (2 cans)
-
1 1/2
cup(s)
lettuce, arugula, chopped
-
1/4
cup(s)
cheese, Parmesan, freshly grated
Preparation
Cook the spaghetti according to the package directions.
While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano, and red pepper and cook for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for another minute, just until the greens wilt slightly.
When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Divide between 6 plates, sprinkle with the Parmesan, and serve.
Serving size: about 2 cups
Nutrient Notes: Excellent source of: Fiber, Vitamin A, Thiamin, Niacin, Vitamin C, Vitamin K, Copper, Iron, Magnesium, Manganese, Phosphorus, and Selenium; Good source of: Vitamin B6, Folate, Calcium, and Zinc.
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Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Contains Wheat/Gluten
Contains Dairy
Most Popular
Nutrition Facts
Number of servings: 6
Amount Per Serving
Calories: 372
Total Fat: 8 g
Sat Fat: 2 g
Cholesterol: 2 mg
Sodium: 733 mg
Total Carbohydrate: 64 g
Fiber: 12 g
Protein: 15 g
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