Pasta Puttanesca

• 8 ounces uncooked spaghetti
• 3 tablespoons olive oil
• 1 teaspoon anchovy paste
• 1/4 teaspoon crushed red pepper
• 5 garlic cloves, minced
• 2 (14.5-ounce) cans unsalted diced tomatoes, undrained
• 1/2 cup pitted kalamata olives, chopped
• 1 tablespoon drained capers, rinsed and chopped
• 1 cup baby arugula leaves
• 1/2 cup baby basil leaves
• 1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add anchovy paste, red pepper, and garlic; saute 2 minutes. Stir in tomatoes. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes, stirring often.
3. Stir in olives and capers; simmer 2 minutes. Stir in pasta. Remove from heat, and stir in arugula and basil. Sprinkle with cheese.

spaghetti, olive oil, anchovy paste, red pepper, garlic, tomatoes, olives, capers, baby arugula, baby basil, parmesan cheese

Taken from www.myrecipes.com/recipe/pasta-puttanesca-0 (may not work)