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17 mins to make • Serves 4

Produce

3/4 cup Arugula, fresh
1/3 cup Flat-leaf parsley
2 cloves Garlic
1 (14-ounce) can Tomatoes

Canned Goods

1 tsp Anchovy paste

Condiments

2 tbsp Capers
1/4 cup Spanish or greek olives, pitted

Pasta & Grains

8 oz Spaghetti, whole-wheat thin

Baking & Spices

1/8 tsp Red pepper flakes

Oils & Vinegars

1 tbsp Olive oil, extra-virgin

Dairy

1/4 cup Parmesan, grated

Other

1 tablespoon fresh oregano leaves or 1 teaspoon dried
  • Clara C

    Pasta Puttanesca Recipe OR "Several cloves of chopped garlic, one small can of diced tomatoes, crushed red peppers, capers, chopped parsley, half a lemon, olive oil, white wine, black olives, and anchovies or anchovy paste. Heat the oil in a pan, lightly cook the garlic, add the tomatoes and cook for a few minutes, add white wine, add all the other ingredients except for the parsley and the lemon, which you should add at the last second. Toss with the pasta and serve."

  • SPollock

    healthy Pasta Puttanesca Recipe

  • Janet McCutcheon Neathery

    Blog Food Network Magazine Top Videos Full Episodes Food Network Recipes & Cooking Shows Chefs Shop Food Network Valentine’s Day Quick & Easy Healthy Eating Holidays & Parties In Season Now Recipes on TV Chef Recipes My Recipe Box Sign In Register Entire Site Home > Recipes > Italian > Pasta Puttanesca Recipe Pasta Puttanesca Ellie Krieger 2005, Ellie Krieger, All Rights Reserved. Show: Healthy Appetite with Ellie Krieger Episode: In the Comfort Recipe categories: Vegetables, Arugula, Fruit, Olive, Pasta, more recipe ratings & reviews(120) videos(1)

  • Wendy Christensen

    Pasta Puttanesca from FoodNetwork.com Ellie's fast, weeknight pasta dish will make it from the stove to your table in less than 20 minutes.

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