I've made Pasta Puttanesca a few times before and came across Smitten Kitchen's post for the recipe, which she adapted from Ellie Krieger. I made a few adaptations of my own, based on the available ingredients in the house, and it turned out very tasty!
All of the sauce ingredients - minced, chopped and measured...
Parsley, olives, capers, anchovy paste, oregano, crushed red pepper
Tomatoes and splash of red wine
Chopped, fresh arugula (I used a spring mix that included some arugula)
And a sprinkling of grated Parmesan and toasted pinenuts
1 lb. thick spaghetti
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
2/3 cup chopped flat-leaf parsley
1/2 cup pitted chopped Spanish or Greek olives
4 tablespoons capers
2 teaspoons anchovy paste
2 tablespoons fresh oregano leaves or 2 teaspoons dried
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can crushed tomatoes
1/2 cup red wine
1 1/2 cups chopped fresh arugula (or Spring Mix)
1/2 cup grated Parmesan
Toasted pinenuts 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, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and wine and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.
When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese and toasted pinenuts.