---
title: "Green Olive Pasta Puttanesca"
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/2019-w29-r8-heirloom-tomato-flatbreads-5c82a401c2fa19d16561d2"
prep time: 10 minutes
cook time: 10 minutes
time required: 20 minutes
difficulty: easy
allergens: [Wheat, Milk]
tags: [Veggie]
rating: 4.0
rating_count: 1300
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "This puttanesca stands out as a customer favorite with its bright, briny olive flavors."
nutrition:
  calories: 680
  protein: 19
  fat: 30
  saturated fat: 11
  carbohydrates: 90
  sugar: 13
  fiber: 10
  cholesterol: 45
  sodium: 990
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/green-olive-pasta-puttanesca.avif"
---

Bring a large pot of salted water to a boil. Wash and dry all produce. Peel and thinly slice @shallot{2}(thinly sliced). Thinly slice @garlic{4%clove}. Zest @lemon{1} until you have ½ tsp; quarter lemon. Roughly chop @green olives{2%oz}. Thinly slice @chili pepper{1}(thinly sliced).

Once the water is boiling, add @spaghetti{12%oz} to #large pot{}. Cook, stirring occasionally, until al dente, ~{10%minutes}. Reserve ¼ cup of the pasta cooking water, then drain.

Meanwhile, in #medium bowl{}, whisk together juice from 2 lemon wedges, a drizzle of @olive oil{2%tbsp}, and the lemon zest until combined. Stir in 1 TBSP of the lightly pickled shallot and season with @salt{} and @pepper{}.

Heat a large drizzle of olive oil in #large pan{} over medium heat. Add the sliced garlic, half the chopped olives, and the remaining shallot. Cook, stirring, until softened, ~{3%minutes}. If desired, add a pinch of the sliced chili for spiciness and cook for ~{15%seconds}. Add the @marinara cup{4%oz} and a pinch of salt and pepper. Bring to a simmer and cook for ~{2%minutes}, stirring a couple of times. Turn off the heat.

Add the cooked spaghetti to the pan with the sauce; stir until thoroughly coated. Stir in half the @Parmesan cheese{½%cup} and @butter{2%tbsp}. If the sauce seems thick, soften with the reserved pasta water, 1 TBSP at a time. Season with salt and pepper.

Add @arugula{4%oz} to the bowl with the dressing; season with salt and pepper and toss to coat thoroughly. Divide the pasta between bowls. Top with the remaining olives and remaining Parmesan. Sprinkle with a pinch of the remaining chili (to taste). Serve the salad on the side and squeeze the leftover lemon wedges over.