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Pasta Puttanesca


  • 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


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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