Total Time: 17 min
Total estimated price: $6.85
Serving Size: 4
Ingredients:
- 8 oz of whole-wheat thin spaghetti (vermicelli and angel hair can be substituted as well)
- 1 Tbsp 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 tbsp capers (this can be decreased if you don’t like capers!)
- 1 tsp anchovy paste
- 1 Tbsp fresh oregano leaves (or 1 tsp dried)
- 1/8 tsp crushed red pepper flakes
- 1 can (14 oz) diced tomatoes, no salt added
- 3/4 cup chopped arugula
- 1/4 cup grated Parmesan
Instructions
- Bring a large pot of water to a boil, then add pasta and cook according to the package directions.
- While the pasta cooks, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant (~1 minute).
- Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes.
- Add the tomatoes and simmer for 5 minutes.
- Stir in the arugula and simmer for 1 minute more, or until the greens start to wilt.
- When the pasta is done, drain it and add to the skillet. Toss it with the sauce to combine. Top with the grated cheese and serve up!
