Healthy Pasta Puttanesca Recipes

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HEALTHY PASTA PUTTANESCA



Healthy Pasta Puttanesca image

Make and share this Healthy Pasta Puttanesca recipe from Food.com.

Provided by Brenda.

Categories     Spaghetti

Time 17m

Yield 4 serving(s)

Number Of Ingredients 12

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 olive, 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) can diced tomatoes, preferably no salt added
3/4 cup fresh arugula, chopped
1/4 cup parmesan cheese, grated

Steps:

  • 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.

Nutrition Facts : Calories 293.6, Fat 7.4, SaturatedFat 1.9, Cholesterol 7.2, Sodium 371.9, Carbohydrate 48.8, Fiber 2, Sugar 2.8, Protein 12.7

PUTTANESCA CHICKPEA-TOMATO SALAD



Puttanesca Chickpea-Tomato Salad image

This recipe turns tomato salad into a meal by marrying creamy beans with some of the briny, salty ingredients found in pasta puttanesca, like tomatoes, capers, olives and garlic. While Parmesan isn't traditional to puttanesca, coarsely chopped pebbles of it add bursts of umami to this salad. Feel free to omit the cheese for a vegan dish, or embellish the mix with fresh or dried chile, tinned fish or more vegetables. This recipe is not only adaptable but also improves as it sits: The tomato juices mingle with the oil, olives and capers - and the beans drink it all up.

Provided by Ali Slagle

Categories     dinner, easy, lunch, quick, weeknight, main course, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 pounds ripe tomatoes of any size, cut into 1- or 2-bite pieces
3 cups cooked, rinsed chickpeas, white beans or a mix (homemade or from two 15-ounce cans)
1/2 cup coarsely chopped parsley leaves and stems
1 1/2 ounces Parmesan, coarsely chopped or crumbled (about 1/3 cup)
1/4 cup extra-virgin olive oil
1/4 cup kalamata olives, torn in half and pitted
3 tablespoons drained capers
1 tablespoon lemon juice, plus more to taste
1 small garlic clove, finely grated
Kosher salt

Steps:

  • In a large bowl, stir together the tomatoes, chickpeas, parsley, Parmesan, olive oil, olives, capers, lemon juice and garlic. Season lightly with salt and stir once more. Let sit for 10 minutes or up to 2 hours at room temperature.
  • Before serving, taste and add more salt and lemon juice until it tastes bright. The balance is largely dependent on your tomatoes. (This salad keeps for up to 2 days in the refrigerator. Bring to room temperature before serving.)

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