Go Back
Pasta Puttanesca

Pasta Puttanesca with Arugula


  • 8 ounces whole-wheat spaghetti
  • 1 tablespoon olive oil
  • ½ red onion sliced thinly
  • 3 garlic cloves minced
  • ½ teaspoon red pepper flakes
  • 6 anchovies rinsed and chopped
  • 1 28 oz. can whole tomatoes and their juice, preferably no salt added
  • ½ cup chopped pitted Kalamata olives
  • 1 tablespoon capers
  • 1 cup freshly chopped arugula
  • Toppings:
  • Parmesan cheese crumbled w/fork
  • Basil leaves
  • Fresh arugula optional


  • Cook pasta in a large pot of boiling water with salt until barely al dente.
  • While pasta is cooking, heat oil in a large skillet over medium-high heat. Add red onion, garlic, anchovies, and red bell pepper flakes. Cook, stirring, until garlic is fragrant and onion is slightly caramelized, about 2-4 minutes.
  • Add tomatoes and their juice, breaking them up by hand. Stir in capers and olives. Bring to a boil; reduce heat. Simmer until thickened, approx 8-10 min. Stir in arugula and simmer for a minute until slightly wilted.
  • When pasta is done, drain and add to skillet, tossing it with sauce to combine. Top with crumbled cheese and torn basil.