top of page
Featured Posts
Recent Posts
Search By Tags
No tags yet.
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

Pasta Puttanesca

I always giggle when I see this on the menu. Most people don't know this but Pasta Puttanesca literally means "Whore-Style Spaghetti". The story goes that back in the day in Italy, it was customary for a "lady of the night" to serve a meal as part of her paid services. Obviously money was tight, so they would make sauce out of the cheapest ingredients they could find: anchovies, olives, capers, and tomatoes. The result was a deliciously bold, spicy creation. This version comes from Ellie Krieger's The Food You Crave, another of my favorite healthy cookbooks. Her philosophy is "luscious recipes for a healthy life," and she nails it in this one with the perfect blend of salty, spicy, tomatoey goodness, that's sneakily packed with greens. Serve over whole wheat thin spaghetti for a healthy weeknight dinner.


Thin spaghetti

2 TBS extra virgin olive oil

4 cloves garlic, minced (or pressed)

1/2 cup copped fresh flat-leaf parsley

1/2 cup green olives, drained & chopped (Note: definitely use fresh ones from the olive bar at the grocery's worth it. Also, the first time I made the mistake of chopping the olives first, then measuring a 1/2 cup. You want to measure the olives first, then chop them)

1/2 cup capers, drained (these are found w/ the jarred olives)

2 tsp anchovy paste (usually found in the canned tuna section)

2 tsp dried oregano

1/2 tsp red pepper flakes

Two 14.5 oz cans no-salt-added diced tomatoes, with juices

1 1/2 cups chopped fresh arugula

Fresh grated parmesan (I use the good stuff in the cheese section near the deli, you can buy it pre-grated)


  1. Cook spaghetti according to directions

  2. While pasta cooks, heat oil in large skillet over medium heat.

  3. Add garlic & cook until fragrant, about 1 min.

  4. Add parsley, olives, capers, anchovy paste, oregano, & red pepper and cook for another 2 mins

  5. Add tomatoes & simmer 5 mins

  6. Stir in arugula & simmer 1 min until greens are slightly wilted

  7. When pasta is done, drain & add to the skillet, tossing with sauce to combine

  8. Serve topped with fresh parm to taste

bottom of page