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.

Recipe by Oxmoor House October 2013

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Credit: Oxmoor House

Recipe Summary test

total:
33 mins
Yield:
Serves 4 (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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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Nutrition Facts

402 calories; fat 15.7g; saturated fat 2.7g; mono fat 8.6g; poly fat 3.9g; protein 12.9g; carbohydrates 54.7g; fiber 5.3g; cholesterol 10mg; iron 3.2mg; sodium 611mg; calcium 191mg.
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