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Homemade Pasta Puttanesca with Baby Spinach photo
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Pasta Puttanesca with Baby Spinach

This Pasta Puttanesca with Baby Spinach is a flavor-packed delight! Quick to prepare, it's perfect for any occasion.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian
Keyword: Easy, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 8 ounces whole wheat angel hair pasta
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 12 grape tomatoes, sliced in half
  • 1/2 cup artichoke hearts, diced
  • 1 teaspoon anchovy paste (optional, can be omitted for a vegetarian version)
  • 1 teaspoon capers, drained
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon black pepper, freshly ground
  • Sea or kosher salt to taste
  • 1 tablespoon fresh basil, chopped
  • 3/4 cup vegetable broth
  • 1 cup baby spinach
  • 1/4 cup Parmesan cheese, freshly grated

Instructions

  • Begin by bringing a large pot of salted water to a boil. Add the whole wheat angel hair pasta and cook according to the package instructions until al dente, usually about 4-5 minutes. Drain the pasta, reserving a bit of the pasta water for later use if desired.
  • While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  • To the skillet, add the sliced grape tomatoes, diced artichoke hearts, and anchovy paste if using. Stir well to combine and cook for about 3-4 minutes until the tomatoes start to soften.
  • Next, stir in the capers, crushed red pepper flakes, black pepper, and a pinch of salt. Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, letting the flavors meld together beautifully.
  • Once the sauce has thickened slightly, add the baby spinach to the skillet, stirring until it wilts down. This should take just a couple of minutes.
  • Add the drained angel hair pasta to the skillet and toss everything together, ensuring the pasta is well coated in the sauce. If the mixture seems too dry, add a splash of the reserved pasta water to loosen it up.
  • Remove from heat and sprinkle the freshly chopped basil and grated Parmesan cheese over the top. Give it one last gentle toss before serving. Enjoy your Pasta Puttanesca with Baby Spinach immediately, garnished with additional cheese and fresh basil if desired.

Equipment

  • Large Pot
  • Skillet
  • Wooden Spoon
  • Measuring cups and spoons
  • Knife and cutting board

Notes

  • Leftover Pasta Puttanesca can be stored in an airtight container in the refrigerator for up to 3 days.
  • This dish can also be frozen for up to 2 months; allow it to cool completely before freezing.
  • For a creamier texture, stir in a dollop of cream cheese or Greek yogurt at the end.