Pasta Puttanesca is an Italian dish that is packed with flavors of tangy, spicy and saltiness. This recipe is debuting arugula - a spicy leafy green that is at its peak flavor during the spring months. 
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Serves: 4
Prep: 5 minutes
Cook: 10 minutes

Ingredients:
8 oz spaghetti
1 tbsp olive oil
2 garlic cloves, minced
1/3 cup fresh parsley, chopped
¼ cup Spanish olives, chopped
2 tbsp capers, drained
1 tsp anchovy paste
1 tsp dried oregano
1/8 tsp red pepper flakes
1 (14 oz) can diced tomatoes
¾ cup arugula, chopped
2 tbsp reserved pasta water
¼ cup grated parmesan

Directions:
Bring a large pot of water to a boil and salt generously. Add in the pasta and cook until al dente.

While pasta is cooking preheat a large skillet on a medium heat. Add olive oil into the skillet along with the garlic and lightly brown for about 2 minutes.

Add in the parsley, olives, capers, anchovy paste, oregano and red pepper flakes. Stir to combine and cook for 2 minutes then add in the diced tomatoes, cook for an additional 5 minutes. Stir in arugula and allow for the leafy green to wilt, about 1 more minute.

Once the sauce is complete add in the drained cooked pasta and reserved pasta water. Toss to combine all ingredients and serve in a family style bowl then finish by topping with freshly grated parmesan.