Green Olive Pasta Puttanesca

Name: Green Olive Pasta Puttanesca with Lemony Arugula Salad
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 unit Shallot; 2 clove Garlic; 1 Lemon; 1 oz Green Olives; 1 unit Chili Pepper; 6 oz Spaghetti; 14 oz Marinara Cup; 1/4 cup Parmesan Cheese; 2 oz Arugula; 1 tbsp Olive Oil; 2 tbsp Butter; Salt; Black Pepper

with Lemony Arugula Salad

By Recipe0 System

Spaghetti and tomato sauce just got a flavorful makeover--and it’s got heads turning. This gussied-up classic is all about bright and exciting flavors: briny bites of green olive, thinly sliced garlic, and a touch of chopped fresh chili add serious oomph to marinara. This super savory melange coats twirly, al dente spaghetti for an extra-hearty and satisfying experience. On the side, there’s a heap of lemony arugula salad (because we’re all about balance).

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Shallot
2 clove Garlic
1 Lemon
1 oz Green Olives
1 unit Chili Pepper
6 oz Spaghetti
14 oz Marinara Cup
1/4 cup Parmesan Cheese
2 oz Arugula
1 tbsp Olive Oil
2 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry all produce. Peel and thinly slice shallot. Thinly slice garlic. Zest lemon until you have ½ tsp; quarter lemon. Roughly chop olives. Thinly slice chili.
2

Once wateris boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¼ cup pasta cooking water, then drain.
3

Meanwhile, in a medium bowl, whisk together juice from 2 lemon wedges, a drizzle of olive oil, and lemon zest until combined. Stir in 1 TBSP shallot and season with salt and pepper.
4

Heat a large drizzle of olive oil in a large pan over medium heat. Add garlic, half the olives, and remaining shallot. Cook, stirring, until softened, 2-3 minutes. If desired, add a pinch of chili for spiciness; cook for 15 seconds. Add marinara and a pinch of salt and pepper. Bring to a simmer and cook for 2 minutes, stirring a couple of times. Turn off heat.
5

Add spaghetti to pan with sauce; stir until thoroughly coated. Stir in half the Parmesan and 2 TBSP butter. If sauce seems thick, add reserved pasta cooking water, 1 TBSP at a time, until loosened. Season with salt and pepper.
6

Add arugula to bowl with dressing; season with salt and pepper and toss to thoroughly coat. Divide pasta between bowls. Top with remaining olives and remaining Parmesan. Sprinkle with a pinch of remaining chili (to taste). Serve with salad on the side and remaining lemon wedges for squeezing over.

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