Ingredients:
Makes 4 servings
- 1 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 1/3 cup chopped flat-leaf parsley
- 1/4 cup pitted chopped Spanish or Greek olives
- 2 tbsp capers
- 1 tsp anchovy paste or 6 anchovy fillets
- 1 tbsp fresh oregano leaves or 1 tsp dried
- 1/8 tsp crushed red pepper flakes
- 1 can (400g) diced tomatoes
- 3/4 cup chopped fresh rucola
- 1/4 cup grated Parmesan
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 rucola 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 (kcal): 321
Protein: 12g
Carbohydrates: 50g
Sugar: 6g
Fat: 9.5g
Saturated fat: 2g
Fiber: 8g
Sodium: 678mg
Cholesterol: 7mg
Original Recipe
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