pasta puttanesca

Okay, so Mike and I don’t like olives. I know, I know, I have an Italian father, so I should love olives. But, I don’t. And traditionally, pasta puttanesca has olives. It’s kind of the definition of the dish. But, sorry, I pick them out of salads. It’s honestly one of the only things I won’t eat. So we added artichokes instead! Come on now, don’t roll your eyes! Artichokes are Mediterranean too so don’t hate on them! But hey, if you love olives, add them back in!

Pasta Puttanesca

Serves 4.
12 ounces whole-wheat thin spaghetti

2 tablespoons extra-virgin olive oil

2 cloves garlic, minced

1/3 cup chopped flat-leaf parsley

1 can artichokes, drained and rinsed

2 tablespoons capers

1 teaspoon anchovy paste

1 tablespoon fresh chopped oregano leaves or 1 teaspoon dried

1/8 teaspoon crushed red pepper flakes

1 14-ounce can diced tomatoes

Grated Parmesan, for garnish

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, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more.

Add the artichokes and tomatoes and simmer for about 5 minutes.

When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese. Enjoy!