Green Olive Pasta Puttanesca

🥘 Ingredients

• Parmesan cheese
  ½ cup
• arugula
  4 oz
• butter
  2 tbsp
• chili pepper (thinly sliced)
  1
• garlic
  4 clove
• green olives
  2 oz
• lemon
  1
• marinara cup
  4 oz
• olive oil
  2 tbsp
• pepper
• salt
• shallot (thinly sliced)
  2
• spaghetti
  12 oz

🍳 Cookware

• large pot
• medium bowl
• large pan

1. 

   1

   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 green olives . Thinly slice chili pepper .

   shallot: 2 (thinly sliced), garlic: 4 clove, lemon: 1, green olives: 2 oz, chili pepper: 1 (thinly sliced)
2. 

   2

   Once the water is boiling, add spaghetti to large pot . Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Reserve ¼ cup of the pasta cooking water, then drain.

   spaghetti: 12 oz
3. 

   3

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

   olive oil: 2 tbsp, salt, pepper
4. 

   4

   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 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.

   marinara cup: 4 oz
5. 

   5

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

   Parmesan cheese: ½ cup, butter: 2 tbsp
6. 

   6

   Add arugula 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.

   arugula: 4 oz