Spaghetti Puttanesca with Green Olives and Lemony Arugula Salad

This spaghetti puttanesca is anything but ordinary. Briny green olives, thinly sliced garlic and a hint of fresh chili transform a simple marinara into a bold, savory sauce that coats every strand of al dente spaghetti. It’s a quick and satisfying meal that brings big flavor to your table.

On the side, a lemony arugula salad adds a fresh, peppery contrast. Tossed with a simple lemon dressing and a touch of shallot, it’s the perfect companion to this hearty pasta. Ready in just 20 minutes, this dish is ideal for a busy weeknight when you crave something delicious without the fuss.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 ounce Green OlivesView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry all produce. Peel and thinly slice the shallot. Thinly slice the garlic. Zest the lemon until you have 1/2 teaspoon, then quarter the lemon. Roughly chop the green olives. Thinly slice the chili pepper (remove seeds for less heat, if desired).
2. Once the water is boiling, add the spaghetti and cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1/4 cup of the pasta cooking water, then drain the pasta.
3. In a medium bowl, whisk together the juice from 2 lemon wedges, a drizzle of olive oil and the lemon zest until combined. Stir in 1 tablespoon of the sliced shallot and season with salt and pepper. Set aside.
4. Heat a large drizzle of olive oil in a large pan over medium heat. Add the sliced garlic, half of the chopped olives and the remaining shallot. Cook, stirring, until softened, 2-3 minutes. If you like spice, add a pinch of the sliced chili and cook for 15 seconds. Stir in the marinara sauce and a pinch of salt and pepper. Bring to a simmer and cook for 2 minutes, stirring occasionally. Turn off the heat.
5. Add the drained spaghetti to the sauce and stir to thoroughly coat. Add half of the Parmesan and the butter, stirring until melted. If the sauce seems too thick, add the reserved pasta cooking water, 1 tablespoon at a time, until it reaches your desired consistency. Season with salt and pepper to taste.
6. Add the arugula to the bowl with the lemon dressing, season with salt and pepper and toss to coat evenly. Divide the pasta between bowls. Top with the remaining olives and remaining Parmesan. If desired, sprinkle with a pinch of the remaining chili. Serve the lemony arugula salad on the side, with the remaining lemon wedges for squeezing over the pasta.

Recipe Tips

FAQ

Can I use black olives instead of green olives?

Yes, you can substitute black olives, but the flavor will be less briny and slightly milder. Green olives give this dish its distinctive tangy kick.

Is this recipe spicy?

The chili pepper adds a mild heat. You can control the spice by using less chili or removing the seeds. For a non-spicy version, omit the chili entirely.

Can I make this pasta ahead of time?

This dish is best enjoyed fresh. If you have leftovers, store them separately from the salad and reheat the pasta gently with a splash of water to revive the sauce.