Adapted from the original recipe from Ellie Krieger. I love this recipe for the addition of greens into the puttanesca sauce — it’s not traditional, but it sure is tasty (and healthy.)
1 lb pasta
2 tablespoon extra-virgin olive oil
4 cloves garlic, minced
2/3 cup chopped flat-leaf parsley
1/2 cup pitted chopped Spanish or Greek olives (I like Kalamata)
4 tablespoons capers
2 teaspoons anchovy paste (you can usually find this with the other Italian ingredients)
2 tablespoon fresh oregano leaves or 1 teaspoon dried
1/4 teaspoon crushed red pepper flakes
3 (14-ounce) cans diced tomatoes, preferably “no salt added”
1 1/2 cups chopped fresh arugula
1/2 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.