ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pasta Puttanesca

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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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!