Photo: Oxmoor House
Total Time
33 Mins
Yield
Serves 4 (serving size: 1 3/4 cups)

The right amount of salt and spice makes this Italian pasta dish feel decadent, while fresh Parmesan, basil, and arugula keep it light. The canned tomatoes make it a quick dish, easy to pull together during the week. To make the cheese shavings, gently drag a vegetable peeler against the side of a Parmesan cheese wedge.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat; drain.

Step 2

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add anchovy paste, red pepper, and garlic; sauté 2 minutes. Stir in tomatoes. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes, stirring often.

Step 3

Stir in olives and capers; simmer 2 minutes. Stir in pasta. Remove from heat, and stir in arugula and basil. Sprinkle with cheese.

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