Green Olive Pasta Puttanesca
with Lemony Arugula Salad
- Wheat
- Milk
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).
Ingredients
1 unit
Shallot
2 clove
Garlic
1 unit
Lemon
1 ounce
Green Olives
1 unit
Chili Pepper
6 ounce
Spaghetti
(Contains: Wheat)
14 ounce
Marinara Cup
¼ cup
Parmesan Cheese
(Contains: Milk)
2 ounce
Arugula
Not included in your delivery
1 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: This puttanesca stands out as a customer favorite with its bright, briny olive flavors.
More delicious recipes with similar ingredients
Creative recipes to inspire your cooking
Explore new flavors and break the monotony of your meals. Discover exciting recipes that will inspire your culinary adventures!
