Name: Spaghetti a la Puttanesca
Prep time: 13 min
Yield: 4
Cuisine: Italiana
Ingredients: 1 tablespoon olive oil; 1 clove garlic, chopped; 1/4 cups black olives; 2 teaspoons capers; 1 teaspoon anchovy paste; 1 tablespoon oregano, fresh chopped; 1 1/8 teaspoons peperoncino, (red pepper flakes in English); 1 canned tomato, unsalted chopped; 3/4 cups arugula, chopped; 1/4 cups Parmesan cheese; 1/3 cups fresh parsley, chopped; 250 grams spaghetti

Preparation

13 mins

Low

Put a large pot of salted water to boil. When boiling, cook the spaghetti as indicated on the package. While the pasta cooks, heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the parsley, olives, capers, anchovy paste, oregano, and crushed red pepper flakes. Cook for 2 more minutes. Add the tomatoes and cook for 5 minutes. Stir in the arugula until slightly wilted, about 1 minute.