Green Puttanesca

Serves 4


  • Cook pasta according to package directions. Drain; reserving 1/2 cup pasta water.
  • Heat oil in large skillet set over medium heat; cook garlic and 2 tablespoons green onions until tender and fragrant, a minute or so. Add artichokes, capers and anchovy paste; cook for 3-5 minutes or until heated through.
  • Toss cooked pasta into skillet, along with arugula, spinach, basil, lemon juice and reserved pasta water, until well coated. Sprinkle with remaining green onions, chili flakes, and Parmesan cheese.

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