Ingredients:
8 ounces thin whole wheat spaghetti
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1/3 cup flat leaf parsley, chopped
1/4 cup kalamata olives, pitted chopped
2 tablespoons capers
1 teaspoon anchovy paste
1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1 (14 ounce) cans diced tomatoes, preferably no salt added
3/4 cup fresh arugula, chopped
1/4 cup parmesan cheese, grated
Directions:
Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute.
Add the parsley, olives, capers, 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 it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.
Servings: 4
Time preparation: 5 min.
Time total: 17 min.