Pasta Puttanesca

Ingredients

• 1 teaspoon anchovy paste 
• 0.8 cup arugula fresh chopped
• 14 ounce canned tomatoes diced canned
• 2 tablespoons capers 
• 0.3 cup flat-leaf parsley chopped
• 2 cloves garlic minced
• 0.3 cup greek olives spanish pitted chopped
• 1 tablespoon olive oil extra-virgin
• 1 tablespoon oregano leaves dried fresh
• 0.3 cup parmesan grated
• 0.1 teaspoon pepper flakes red crushed
• 8 ounces angel hair whole-wheat thin

Equipment

• frying pan
• pot

Directions

1. Watch how to make this recipe.
2. Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
3. While the pasta is cooking, heat the oil in a large skillet over a medium flame.
4. Add the garlic and saute until fragrant, about 1 minute.
5. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more.
6. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.
7. When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.