Pasta takes center stage with today’s healthy meal feature – Pasta Puttanesca – and you don’t need to be a ’saucy lady’ to enjoy it! Garlic, olives, capers, and anchovy paste, along with a generous dose of fresh oregano, help create a fantastic sauce. A little bit of crushed red pepper flakes and a topping of fresh arugula finishes the dish perfectly. If you want to go meatless tonight, today’s recipe is just for you. Healthy and joyous eating!
Pasta Puttanesca (Recipe courtesy Ellie Krieger)
Ingredients:
- 8 ounces whole-wheat thin spaghetti, vermicelli or angel hair
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1/3 cup chopped flat-leaf parsley
- ¼ cup pitted chopped Spanish or Greek olives
- 2 tablespoons capers
- 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"
- ¾ cup chopped fresh arugula
- ¼ cup grated Parmesan
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 sauté until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and sauté 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.
Serves: 4; Calories: 321; Total Fat: 9.5 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 50 grams; Sugar: 6 grams; Fiber: 8 grams; Cholesterol: 7 milligrams; Sodium: 678 milligrams
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