Green Olive Pasta Puttanesca

🥘 Ingredients

• arugula
  4 c
• butter
  2 tbsp
• chili pepper
  1 unit
• garlic
  3 cloves
• green olives
  ½ cup
• lemon
  1 unit
• marinara cup
  1 unit
• olive oil
  3 tbsp
• parmesan cheese
  ¼ cup
• shallot
  1 unit
• spaghetti
  8 oz

🍳 Cookware

• large pot
• medium bowl
• large pan

1. 

   1

   shallot garlic lemon green olives chili pepper spaghetti marinara cup parmesan cheese arugula olive oil butter

   shallot: 1 unit, garlic: 3 cloves, lemon: 1 unit, green olives: ½ cup, chili pepper: 1 unit, spaghetti: 8 oz, marinara cup: 1 unit, parmesan cheese: ¼ cup, arugula: 4 c, olive oil: 3 tbsp, butter: 2 tbsp
2. 

   2

   Wash and dry all produce. Halve, peel, and very thinly slice shallot. Peel and thinly slice garlic. Zest lemon until you have ½ tsp; quarter lemon. Roughly chop green olives. Thinly slice chili pepper.
3. 

   3

   Bring a large pot of salted water to a boil. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve ¼ cup pasta cooking water, then drain.
4. 

   4

   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.
5. 

   5

   Heat a large drizzle of olive oil in a large pan over medium heat. Add garlic, half the green olives, and remaining shallot. Cook, stirring, until softened ⏱️ 3 minutes . If desired, add a pinch of chili pepper for spiciness; cook for ⏱️ 15 seconds . Add 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 heat.
6. 

   6

   Add spaghetti to pan with sauce; stir until thoroughly coated. Stir in half the parmesan cheese 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.
7. 7

   Add arugula to bowl with dressing; season with salt and pepper and toss to thoroughly coat. Divide pasta between bowls. Top with remaining green olives and remaining parmesan cheese. Sprinkle with a pinch of remaining chili pepper (to taste). Serve with salad on the side and remaining lemon wedges for squeezing over.