If you love pasta, you need to try this!
Classic Puttanesca sauce contains capers, garlic, olives, anchovies, and tomatoes. Here we’ve used a touch of anchovy paste rather than anchovies, and added artichokes instead of olives, as well as tossing in some baby spinach and fresh basil. All of these ingredients blend fantastically for a flavorful pasta. This dish feels very special, but it’s actually pretty easy to make. Serve it for guests, or have it as a weeknight dinner. You can have any leftovers for lunch the next day.
Pasta Puttanesca with Baby Spinach can be served with a green salad, such as:
Garden Salad with Lemon and Oil Dressing
Raw Kale Salad with Raspberry Vinaigrette
Kale Caesar Salad
Spinach and Citrus Salad with Creamy Lemon Dressing
Pasta Puttanesca with Baby Spinach
- 8 ounces whole wheat angel hair pasta
- 1 tablespoon olive oil
- 2 garlic cloves
- 12 grape tomatoes sliced in half
- 1/2 cup artichoke hearts diced
- 1 teaspoon anchovy paste eliminate to make vegetarian
- 1 teaspoon capers drained
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper freshly ground
- sea or kosher salt to taste
- 1 tablespoon basil freshly chopped
- 3/4 cup vegetable broth
- 1 cup baby spinach
- 1/4 cup parmesan cheese freshly grated
- Cook pasta until al dente.
- In the meantime, while pasta is cooking, add to large skillet olive oil, turn to medium-low heat and sauté garlic until fragrant, about one minute. Add to skillet tomatoes, artichoke hearts, anchovy paste, capers, red pepper flakes, black pepper, salt and basil, saute another 2 minutes. Add vegetable broth, stir to combine. Sauté one additional minute.
- Add drained pasta to skillet along with spinach, toss to combine. Cover and allow spinach to wilt, about 1 minute. Top with parmesan cheese.
- We love this dish hot or cold...it's so easy to prepare and the taste is amazing.
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