HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGreen Olive Pasta Puttanesca
Green Olive Pasta Puttanesca

Green Olive Pasta Puttanesca

with Lemony Arugula Salad

calorie smart
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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).


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


2 clove


1 unit


1 ounce

Green Olives

1 unit

Chili Pepper

6 ounce



14 ounce

Marinara Cup

¼ cup

Parmesan Cheese


2 ounce


Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate90 g
Sugar13 g
Dietary Fiber10 g
Protein19 g
Cholesterol45 mg
Sodium990 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Medium Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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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.


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


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.


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.


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.


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.