Pasta Puttanesca

Pasta Puttanesca Recipe
Photo: Oxmoor House
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.


Serves 4 (serving size: 1 3/4 cups)

Recipe from

Recipe Time

Total: 33 Minutes

Nutritional Information

Calories 402
Fat 15.7 g
Satfat 2.7 g
Monofat 8.6 g
Polyfat 3.9 g
Protein 12.9 g
Carbohydrate 54.7 g
Fiber 5.3 g
Cholesterol 10 mg
Iron 3.2 mg
Sodium 611 mg
Calcium 191 mg


8 ounces uncooked spaghetti
3 tablespoons olive oil
1 teaspoon anchovy paste
1/4 teaspoon crushed red pepper
5 garlic cloves, minced
2 (14.5-ounce) cans unsalted diced tomatoes, undrained
1/2 cup pitted kalamata olives, chopped
1 tablespoon drained capers, rinsed and chopped
1 cup baby arugula leaves
1/2 cup baby basil leaves
1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)


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

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.

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


Cooking Light Lighten Up, America!

October 2013
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