A few days ago I got the most beautiful bunch of arugula at the farmer’s market. Tonight I made a vegan version of pasta puttanesca with the arugula. It is was delicious with the salty capers and the peppery arugula. You could also make with with spinach if you prefer and switch out the capers for olives. I also made fresh focaccia bread to go along with the pasta. It turned out to be a great Italian dinner. I think my Grandma would approve!
Pasta Puttanesca
1 LB of whole wheat pasta (any shape)
3 TBSP olive oil
1 small onion diced
2-3 cloves of garlic minced
4 TBSP of capers
3 large tomatoes chopped or 1 14oz can of diced tomatoes
1/4 c of water
1 large bunch of arugula, stems trimmed
minsed parsley for garnish
Bring a large pot of water to a boil and cook the pasta to al dente. In a sauce pan heat the olive oil. Add the onion and cook until softened, about 5 minutes. Once the onions are cooked add the garlic and cook for about 30 seconds. Add the tomatoes, capers, water and simmer for 5 minutes. Add in the arugula and let it wilt down. Add the drained pasta to the sauce and stir to combine. Garnish with the parsley.