Pasta Puttanesca Lemon Capers Olives (Printable Version)
# What You’ll Need:
01 -
3 cups cooked wheat spaghetti
02 -
1 cup cherry tomatoes, halved
03 -
2 1/2 cups spinach and arugula mix
04 -
1/4 cup diced red onion
05 -
3 tablespoons capers
06 -
1 cup black olives
07 -
1 lemon
08 -
2 tablespoons olive oil
09 -
2 cloves garlic, minced
10 -
Salt, pepper, and red pepper flakes (to taste)
# Steps to Follow:
01 -
Boil water in a pot and add spaghetti noodles. Cook until al dente. Reserve 3 tablespoons of cooking water and drain the rest.
02 -
Heat olive oil in a large skillet over medium heat. Add minced garlic, red onions, and capers and sauté for approximately 2 minutes.
03 -
Add halved cherry tomatoes and black olives to the pan. Sauté for approximately 4 minutes.
04 -
Add spinach and arugula mix and cook for approximately 1 minute.
05 -
Add cooked spaghetti noodles and the 3 tablespoons of reserved water. Continue to cook for an additional minute or until spinach and arugula leaves wilt.
06 -
Remove from heat and squeeze lemon over pasta. Season with a little salt and pepper, mix well, and sprinkle with desired amount of crushed red pepper flakes.
# Additional Notes:
01 -
Red pepper flakes can add a fiery kick to the dish. Use sparingly for less heat.
02 -
Grate fresh Parmesan to pair with the salty capers and olives.
03 -
Serve with a crisp green salad or hearty Italian bread for a complete meal.