“The name originated in Naples after the local prostitutes, Pasta alla Puttanesca meaning “Pasta in the way a whore would make it”. The reason why the dish gained such a name is debated.” www.wikipedia.org

8 ounces whole-wheat thin spaghetti, vermicelli or angel hair
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/3 cup chopped flat-leaf parsley
1/4 cup pitted chopped Spanish or Greek olives
2 tablespoons capers
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1/8 teaspoon crushed red pepper flakes
1 (14-ounce) can diced tomatoes, preferably “no salt added”
3/4 cup chopped fresh arugula (I used spinach instead)
1/4 cup grated Parmesan

  • Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
  • 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. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.
  • When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.

Source: Food Network

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