Pasta Puttanesca

I am a registered carb-o-holic, so I'm always looking for new pasta recipes. This recipe for pasta puttanesca is a triple-threat: delicious, easy, and healthy! It's one of my favorite weeknight meals. I like to serve it with a mixed green salad and some crusty Italian bread. Oh, and a glass of red wine, of course!

Pasta Puttanesca
(Adapted from a recipe by Ellie Krieger)

8 ounces whole-wheat thin spaghetti
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/3 cup chopped fresh basil

1/4 cup pitted chopped Kalamata olives (you can substitute other olives)
2 tablespoons chopped capers
1 teaspoon anchovy paste
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1/8 teaspoon crushed red pepper flakes
1 (14-ounce) can diced tomatoes, preferably "no salt added"
3/4 cup chopped fresh arugula
1/4 cup grated Parmaggiano Reggiano cheese

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 basil, 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.