Pasta Puttanesca

2005, Ellie Krieger, All Rights Reserved.
TOTAL TIME: 17 min
Prep: 5 min
Inactive Prep: --
Cook: 12 min
 
YIELD: 4 (1 1/2 cup) servings
LEVEL: Easy

ingredients

  • 1 teaspoon anchovy paste
  • 1 tablespoon fresh oregano leaves or 1 teaspoon dried
  • 1/8 teaspoon crushed red pepper flakes
  • 1 (14-ounce) can diced tomatoes, preferably "no salt added"
  • 3/4 cup chopped fresh arugula
  • 1/4 cup grated Parmesan
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Directions

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

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. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, 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. Top with grated cheese.

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4

Newest Ratings and Reviews

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  • on January 26, 2012

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    I was very disappointed in this recipe. I am a pasta lover! But this didn't cut it. There wasn't enough substance to this dish. I will not be making this dish again.

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  • on January 17, 2012

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    Its super easy to make! Great week night dinner!

    people found this review Helpful.
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  • on June 27, 2011

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    I first tried this recipe back in 2005 and my kids LOVED it. The flavors are excellent. Recently I made this and decided to give some to my neighbors to try as I told them how yummy it was. The next day I received a message on my phone telling me it was a 10, they loved it and wanted me to come over to show them how to make it. I did and they were happy happy campers. Thank you Eli, I really enjoy your take on healthy meals.

    people found this review Helpful.
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