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Pasta Puttanesca

Posted by mjandhungryman
August 19, 2013
Featured in: Make Ahead Meals
Not sure how to make Pasta Puttanesca? Try this simple version that combines salty and flavorful olives, anchovies, capers and g

Not sure how to make Pasta Puttanesca? Try this simple version that combines salty and flavorful olives, anchovies, capers and garlic.

 

While olive oil has long been a staple in my pantry, the actual fruit itself was not welcome.  I found its extreme saltiness and pungency off-putting.  Now, however, I embrace it for those very same reasons.  I heard somewhere that it is a sign of aging.  Tell me it isn’t so!  In any case, I broke the “no olives allowed” pact I made with my husband and will gladly eat all the ones he picks out from his plate.

Although popping them in my mouth sure is convenient and satisfying, I can’t ignore my swollen face and hands any longer.  Not to mention too much of a good thing isn’t always beneficial even if it’s healthy.  Everything in moderation!  I live and breathe this motto.  Labeling certain foods “evil,” only led me down a destructive path in the past. 

So to help with portion control, I’ve been incorporating them into well-balanced meals.  Pasta Puttanesca is one of them.  The aromatic and briny sauce pairs well with whole-wheat pasta and peppery arugula, and also goes nicely on top of chicken, mild fish, etc.  It is one versatile sauce, and it freezes really well, too

And if it so happens that you didn’t plan ahead (totally understandable), as long as you have a well-stocked pantry, you can whip up this meal in no time.  The sauce can be made in the same time as it takes for the pasta to cook.  Sounds like music to my ears.

~Min

Not sure how to make Pasta Puttanesca? Try this simple version that combines salty and flavorful olives, anchovies, capers and g

Not sure how to make Pasta Puttanesca? Try this simple version that combines salty and flavorful olives, anchovies, capers and g

Not sure how to make Pasta Puttanesca? Try this simple version that combines salty and flavorful olives, anchovies, capers and g


 

Not sure how to make Pasta Puttanesca? Try this simple version that combines salty and flavorful olives, anchovies, capers and g

Not sure how to make Pasta Puttanesca? Try this simple version that combines salty and flavorful olives, anchovies, capers and g

Pasta Puttanesca

Yield

serves 6

Ingredients

  • 8 ounces whole-wheat spaghetti
  • 1 tablespoon olive oil
  • 1/2 red onion, sliced thinly
  • 3 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 6 anchovies, rinsed and chopped
  • 1 (28 oz.) can whole tomatoes and their juice, preferably no salt added
  • 1/2 cup chopped, pitted Kalamata olives
  • 1 tablespoon capers
  • 1 cup freshly chopped arugula
  • Toppings:
  • Parmesan cheese, crumbled w/fork
  • Basil leaves
  • Fresh arugula (optional)

Directions

  1. Cook pasta in a large pot of boiling water with salt until barely al dente.
  2. 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.
  3. 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.
  4. When pasta is done, drain and add to skillet, tossing it with sauce to combine. Top with crumbled cheese and torn basil.

Calories 164
Carbohydrates 25.4g
Fiber 3.4g
Sugar 1g
Fat 5g
Protein 5.8g
Sodium 354mg
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mjandhungryman

mjandhungryman
Min Kwon is the author of the MAKE AHEAD MEALS Feature on HealthyAperture. She is a registered dietitian, follower of Christ, and wife to the most wonderful man, who just so happens to be her faithful taste tester and the co-author of her blog - MJandHungryman.com. Once she came to know the life-altering power of food, she fell in love with the creative outlet known as cooking. Her goal is to take healthful ingredients often considered daunting and make them accessible to the average cook. In her blog, she offers a glimpse into her journey of becoming an RD along with healthful tips and recipes.
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