Pasta Puttanesca

I have been trying some new recipes lately and there are a few noteworthy ones that I would like to share. I won't even try out my camera skills on them so I'll just use the sites beautiful ones instead.

Smitten Kitchen's Pasta Puttanesca takes literally 5 minutes (the main reason for its noteworthiness) to throw together and was super yummy. Of course my kids wouldn't touch it, but you can't please everyone so ya got ta please yourself. Don't mind if I do. She says that you will have all ingredients in your pantry already, but seriously who actually owns anchovy paste? Seriously, that stuff smells funkylicious.

Pasta Puttanesca

Adapted from Ellie Krieger

8 ounces regular 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 teaspoon anchovy paste

1 tablespoon fresh oregano leaves or 1 teaspoon dried

1/8 teaspoon crushed red pepper flakes

1 (14-ounce) can diced tomatoes

3/4 cup chopped fresh arugula

1/4 cup grated Parmesan

Bring a large pot of salted 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.