Pasta Putanesca

I found this recipe on one of our favorite cooking blogs, Smitten Kitchen. I tried it out tonight to bring it to a friends house and it was pretty simple and made my apartment smell A-mazing. The original recipe called for angel-hair pasta, but I can never cook angel hair the right way (it always sticks) so I used Rigatoni. Also, it called for capers, and I hate capers so I added extra red-pepper for a bit of a kick. Try it for yourselves!!

Enjoy!

Prep:

Boil water and add salt for taste

Ingredients:

1 box of Pasta

1 tablespoon extra-virgin olive oil

2 cloves garlic, minced

1/3 cup chopped flat-leaf parsley

1/4 cup pitted chopped Spanish olives

1 teaspoon dried oregano leaves

1/8 teaspoon crushed red pepper flakes

1 (14-ounce) can diced tomatoes

3/4 cup chopped fresh arugula

1/4 cup grated Parmesan

Recipe:

Bring a large pot of salted water to a boil, add pasta and cook for 10-12 minutes.

While the pasta is cooking, heat the oil in a skillet over a medium flame. Add the garlic and saute until lightly brown, about 1 minutes. Add the parsley, olives, 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 and add to the skillet. Toss with the sauce to combine it up.

Top with fresh Parmesan cheese.

Enjoy!