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5 from 1 vote

Pasta Puttanesca

Course Dinner
Author A Cup Full of Sass

Ingredients

  • 3 cups cooked wheat spaghetti
  • 1 cup cherry tomatoes halved
  • 2 1/2 cups spinach and arugula mix
  • 1/4 cup diced red onion
  • 3 Tablespoons capers
  • 1 cup black olives
  • 1 lemon
  • 2 Tablespoons of olive oil
  • 2 cloves of garlic minced
  • Salt peper and red pepper flakes

Instructions

  • Boil water in pot and add spaghetti noodles. Cook until al dente. Reserve 3 Tablespoon of cooking water and drain the rest.
  • While noodles are coking, heat olive oil in a large skillet over medium heat.
  • Add minced garlic, red onions and capers and sauté for approximately 2 minutes.
  • Add halved cherry tomatoes and black olives to pan. Sauté for approximately 4 minutes.
  • Add spinach and arugula mix and cook for approximately 1 minute.
  • Add cooked spaghetti noodles and the 3 Tablespoon of reserved water.
  • Continue to cook for an additional minute or until spinach and arugula leaves wilt.
  • Remove from heat and squeeze lemon over pasta and season with a little salt and pepper.
  • Mix well.
  • Sprinkle with a desired amount of crushed red pepper flakes.
  • Enjoy!