I just can’t stop pilfering recipes from Smitten Kitchen. Seriously, who is this person and how did she get to be that way? I wish she lived near me. Also Dana. She and Dana and I would drink alot of wine and form a coven of awesomeness.
Pasta Puttanesca actually means something like “whore’s pasta” or “prostitute’s pasta” or something like that. I don’t know why and stories vary, although I like Deb’s idea that it was traditionally prepared by women who wanted to keep their meal prep short so their evening could move on to “other things.” (I’m sure the MoTH would like that one best, as well). Regardless, I’m happy to keep prep short because there are currently Mad Men episodes to watch and hot tubs to sit in and electric guitars to practice. So here’s the recipe:
8 ounces regular whole-wheat thin spaghetti, vermicelli or angel hair
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/3 cup chopped flat-leaf parsley
1/4 cup pitted chopped Spanish or Greek olives
2 tablespoons capers
1 teaspoon anchovy paste
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1/8 teaspoon crushed red pepper flakes
1 (14-ounce) can diced tomatoes
3/4 cup chopped fresh arugula
1/4 cup grated Parmesan
Bring a large pot of salted 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.