Pasta Puttanesca
Pasta Puttanesca is a light meal of fresh pasta with lemon juice, tomatoes, spinach and arugula and a robust saltiness from capers and olives.
Servings: 4 servings
Ingredients
- 3 cups cooked wheat spaghetti
- 1 cup cherry tomatoes halved
- 2 1/2 cups spinach and arugula mix
- 1/4 cup diced red onion
- 3 Tablespoons capers
- 1 cup black olives
- 1 lemon
- 2 Tablespoons of olive oil
- 2 cloves of garlic minced
- Salt peper and red pepper flakes
Instructions
- Boil water in pot and add spaghetti noodles. Cook until al dente. Reserve 3 Tablespoon of cooking water and drain the rest.
- While noodles are coking, heat olive oil in a large skillet over medium heat.
- Add minced garlic, red onions and capers and sauté for approximately 2 minutes.
- Add halved cherry tomatoes and black olives to pan. Sauté for approximately 4 minutes.
- Add spinach and arugula mix and cook for approximately 1 minute.
- Add cooked spaghetti noodles and the 3 Tablespoon of reserved water.
- Continue to cook for an additional minute or until spinach and arugula leaves wilt.
- Remove from heat and squeeze lemon over pasta and season with a little salt and pepper.
- Mix well.
- Sprinkle with a desired amount of crushed red pepper flakes.
- Enjoy!
Notes
- Red pepper flakes sprinkled over and tossed with the pasta will add a fiery kick to the robust saltiness in this dish. Add it sparingly if you’re not in the mood for a little heat.
- Grate some fresh Parmesan to pair with the salty capers and olives.
- Serve a crisp green salad on the side and if you’re feeling especially rustic, a hearty loaf of Italian bread.
Nutrition
Calories: 266kcal | Carbohydrates: 35g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Sodium: 703mg | Potassium: 240mg | Fiber: 7g | Sugar: 3g | Vitamin A: 610IU | Vitamin C: 26.2mg | Calcium: 67mg | Iron: 2mg
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