Healthy Pasta Puttanesca

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 8 ounces thin whole wheat spaghetti
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, minced
• 1/3 cup flat leaf parsley, chopped
• 1/4 cup kalamata olive, pitted chopped
• 2 tablespoons capers
• 1 teaspoon anchovy paste
• 1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano
• 1/8 teaspoon red pepper flakes
• 1 (14 ounce) can diced tomatoes, preferably no salt added
• 3/4 cup fresh arugula, chopped
• 1/4 cup parmesan cheese, grated

Recipe

• 1 bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
• 2 while the pasta is cooking, heat the oil in a large skillet over a medium flame. add the garlic and saute until fragrant, about 1 minute.
• 3 add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more.
• 4 add the tomatoes and simmer for about 5 minutes. stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.
• 5 when the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. top with grated cheese.